LEMON BUTTERCREAM CAKE RECIPES

Name: Lemon Buttercream Frosting
Prep time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 3 cups powdered sugar; 1/3 cups butter or margarine, softened; 3 tablespoons lemon juice; 1/2 teaspoon grated lemon peel

LEMON BUTTERCREAM FROSTING RECIPE - BETTYCROCKER.COM

Lemon Buttercream Frosting Recipe - BettyCrocker.com image

The secret to perfecting every dessert you make this season? This homemade lemon buttercream frosting. Layer cakes, cookies, cupcakes—you name it, chances are it’s going to taste better with a little bit of this citrusy frosting on top. The best part is that it’s super easy to make, and you only need four ingredients to get started. Just mix together butter, powdered sugar, lemon juice and grated lemon peel for an ultra-creamy, tart and tangy, best-you-ever-had lemon buttercream frosting.

Provided by Betty Crocker Kitchens

Total Time 10 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 4

Ingredients

3 cups powdered sugar
1/3 cups butter or margarine, softened
3 tablespoons lemon juice
1/2 teaspoon grated lemon peel

Steps:

Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.

Nutrition Facts : ServingSize 1 Serving

LEMON LAYER CAKE RECIPE: HOW TO MAKE IT

Lemon Layer Cake Recipe: How to Make It image

This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. —Summer Goddard, Springfield, Virginia

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 35 minutes

Cook Time 25 minutes

Yield 12 servings.

Number Of Ingredients 22

Ingredients

1 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
3 large egg yolks, room temperature
1 tablespoon grated lemon zest
2 tablespoons lemon juice
3/4 cup sour cream
1/4 cup 2% milk
2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
SYRUP:
1/2 cup sugar
1/2 cup lemon juice
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
4 cups confectioners' sugar
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
Optional: Lemon slices or edible flowers

Steps:

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners’ sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

Nutrition Facts : Calories 841 calories, FatContent 48g fat (30g saturated fat), CholesterolContent 219mg cholesterol, SodiumContent 656mg sodium, CarbohydrateContent 96g carbohydrate (72g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

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