CREAM CHEESE BUNDT CAKE FROSTING RECIPES

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ITALIAN LEMON POUND CAKE WITH LEMON CREAM CHEESE FROSTIN…



Italian Lemon Pound Cake with Lemon Cream Cheese Frostin… image

This made-from-scratch pound cake features a tangy lemon flavor thanks to fresh lemon juice and zest. Topped off with a delicious lemon cream cheese frosting, it's the perfect cake for spring and summer.

Provided by Danelle

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 16

Number Of Ingredients 19

1 (8 oz.) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons lemon juice
2 teaspoons lemon zest
1/2 teaspoon vanilla
Pinch of salt
4-5 cups powdered sugar
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
3 eggs
1/2 cup sour cream
1/4 cup lemon juice
1/2 teaspoon freshly grated ginger
2 tablespoons lemon zest
1 teaspoon vanilla
1/2 cup buttermilk

Steps:

  • Preheat oven to 325 degrees. Generously grease and flour a 10 cup bundt pan.
  • In a large bowl, sift together the flour, baking powder and salt. In another large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
  • Mix the sour cream, lemon juice, ginger, lemon zest and vanilla into the butter mixture until smooth. Mix half of the flour mixture into the wet ingredients, followed by all of the buttermilk. Mix in the remaining flour and stir until just combined.
  • Transfer the batter to the prepared pan. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes before turning onto a wire rack to cool completely.
  • Meanwhile, make the lemon frosting by beating the cream cheese, butter, lemon juice and zest, vanilla and salt until smooth. Mix in the powdered sugar, one cup at a time, until frosting reaches desired consistency. Spread or pipe frosting over cooled cake.

Nutrition Facts : Calories 786 calories, CarbohydrateContent 161 grams carbohydrates, CholesterolContent 71 milligrams cholesterol, FatContent 16 grams fat, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 9 grams saturated fat, ServingSize 1, SodiumContent 201 grams sodium, SugarContent 143 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 5 grams unsaturated fat

CARROT BUNDT CAKE WITH CREAM CHEESE GLAZE - FOOD.COM



Carrot Bundt Cake With Cream Cheese Glaze - Food.com image

This dessert makes a real show piece with its cream cheese glaze. Created for Ready, Set, Cook! (Number 6)

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 10 serving(s)

Number Of Ingredients 24

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
4 eggs
2 tablespoons lemons, zest of
2 tablespoons vegetable oil
1 teaspoon vanilla extract (or pineapple, almond, or lemon)
2 tablespoons lemon juice
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 cups grated carrots
1 cup raisins
1 cup chopped cashews
4 ounces cream cheese, softened
3 tablespoons powdered milk
6 tablespoons water
2 cups icing sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract (or pineapple, almond, or lemon)

Steps:

  • In a large bowl, cream butter and sugars
  • Add eggs, one at a time, beating well after each
  • Add lemon zest, oil, extract and lemon juice
  • Combine dry ingredients; gradually add to wet mixture
  • Stir in carrots, raisins, and nuts
  • Pour into a bundt pan that has been greased well
  • Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
  • Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
  • For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
  • Mixture should be quite thick
  • Pour over warm cake letting glaze drip down the sides
  • Cool to room temperature before serving

Nutrition Facts : Calories 795.3, FatContent 34.5, SaturatedFatContent 16.6, CholesterolContent 138, SodiumContent 549.5, CarbohydrateContent 115.2, FiberContent 3, SugarContent 77, ProteinContent 10.7

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ITALIAN LEMON POUND CAKE WITH LEMON CREAM CHEESE FROSTIN…
This made-from-scratch pound cake features a tangy lemon flavor thanks to fresh lemon juice and zest. Topped off with a delicious lemon cream cheese frosting, it's the perfect cake for spring and summer.
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Total Time 1 hours 35 minutes
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