Easiest Way to Cook Tasty Lemon Cake with Lemon Zest Cream Cheese Icing

Lemon Cake with Lemon Zest Cream Cheese Icing. Voor elk feestje hebben wij een bijpassende taart of andere soorten gebakjes! Rub the sugar and lemon zest together (this releases the lemon flavor!), then cream in the butter and lemon extract. Add the dry and wet ingredients, alternating the two.

This cake has the perfect texture, and screams spring and summer. Once in a blue moon I will enjoy cake that isn't dripping with chocolate frosting, and decked out in a smooth chocolate cake batter. Stop the mixer and scrape down the sides of the bowl. You can cook Lemon Cake with Lemon Zest Cream Cheese Icing using 14 ingredients and 3 steps. Here is how you cook that.

Ingredients of Lemon Cake with Lemon Zest Cream Cheese Icing

1. It's 1 box of favorite lemon cake mix.
2. Prepare 3/4 cup of sour cream.
3. You need 1/2 cup of vegetable oil.
4. Prepare 1/2 cup of water.
5. It's 1/4 cup of mayonnaise.
6. It's 3 of eggs room temperature.
7. It's 2 tsp of vanilla extract.
8. It's of For the Frosting.
9. It's 8 oz of cream cheese, softened.
10. You need 1/4 cup of butter, softened.
11. Prepare 2 1/2 cups of powdered sugar.
12. Prepare 1 tsp of vanilla.
13. You need 3 tbsp of fresh lemon juice.
14. It's 3 tbsp of lemon zest.

Add the eggs, one at a time, mixing to incorporate after each addition. Add the oil and vanilla and mix in. In a medium mixing bowl combine cream cheese (room temp), butter and vanilla and lemon juice, beat with electric mixer on low to medium speed until light and fluffy. Slowly add powdered sugar, beat well.

Lemon Cake with Lemon Zest Cream Cheese Icing step by step

1. Preheat oven to 350. Grease a bundt pan.
2. Place all cake ingredients in a large mixing bowl. Mix on medium with an electric mixer until all ingredients are combined, pour in bundt pan. Place in oven..
3. For the frosting, add the butter, lemon juice and cream cheese in a large bowl. Beat with an electric mixer on medium for 2 minutes. Turn the mixer down to low gradually add the powder sugar, vanilla and lemon zest. Once combined, turn the mixer up to medium and beat for another two minutes. Spread onto cooled cake then add chocolate chips to cake and serve. Store in refrigerator for up to 5 days. Enjoy!!.

Turn off the mixer and stir in the lemon zest and lemon juice using a large rubber spatula or wooden spoon. Allow to cool fully before frosting. Make the Lemon Cream Cheese Frosting: In a large bowl, mix together cream cheese and butter. Mix in vanilla extract, lemon extract, and lemon zest. Mix in powder sugar until creamy, adding lemon juice to thin it out if needed.