Before serving, let the cake stand at room temperature for 30 minutes. The cake can be made and assembled a day ahead and refrigerated overnight. For added indulgence, serve slices topped with scoops of vanilla ice cream or whipped cream. I love decorating this cake with fresh lemon slices, edible flowers, or fresh berries (raspberries and blueberries are my favorite!). If desired, transfer remaining frosting to a piping bag fitted with a large star tip and pipe frosting decoratively on the top cake layer. Add the second cake layer and chill the stacked cake for 20 minutes.Īpply a layer of frosting to the top and sides of the cake while you rotate the cake stand, then gently smooth the sides with a bench scraper. Place one cake layer on a rotating cake stand and use an offset spatula to swirl lemon cream cheese frosting over the cake. Mix in lemon juice and beat frosting until smooth. Gradually add powdered sugar, scraping down the bowl as needed. Mix in vanilla extract and fresh lemon zest. Lemon Cream Cheese Frosting – To make the frosting, beat butter, cream cheese, and salt until combined. Remove cake layers from pans and cool completely on wire racks. Brush the warm cake layers with lemon syrup and let cool for 1 hour. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.Ĭool – Remove pans from the oven and transfer to a wire rack. Lemon Syrup – In the last 5 minutes of baking, combine lemon juice and sugar in a small saucepan over medium heat. To prepare the pans for baking, spray the pans with non-stick baking spray and line each pan with a round of parchment paper.įor perfectly even cake layers, place your cake pans on a kitchen scale and weigh each pan as you add the batter.īake – Bake cake layers for 24 to 25 minutes, until golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Room temperature ingredients incorporate more easily and create a smooth cake batter.Ĭake Pans – Bake this cake in two 8-inch round cake pans. Room Temperature Ingredients – Bring butter, eggs, buttermilk, and Greek yogurt to room temperature before beginning. Regular lemons will add a slightly more tangy, zesty flavor to the cake and frosting. If you can’t find Meyer lemons, you can also use regular lemons. Meyer lemons are a cross between regular lemons and mandarin oranges, and the zest and juice is sweet and aromatic. I love baking with Meyer lemons and highly recommend them. Powdered sugar – For perfectly smooth lemon cream cheese frosting!.
LEMON CREAM CHEESE ICING RECIPE FULL
Use full fat cream cheese at cool room temperature (not softened) for best results. Full fat cream cheese – The frosting is made with butter and cream cheese.Greek yogurt – The creaminess of Greek yogurt helps keep the cake moist.Buttermilk – The acidity helps activate the baking soda, which makes the lemon cake fluffy and light.Eggs – The cake batter uses two large eggs.Vanilla – A splash of pure vanilla extract enhances the flavor of the cake and frosting.
LEMON CREAM CHEESE ICING RECIPE PLUS
Lemon zest flavors the cake and cream cheese frosting, and lemon juice plus sugar makes a quick lemon syrup to brush over the cake layers.
Baking powder and baking soda – Give the cake layers a lift.Cake flour – The secret to soft lemon cake layers with a light crumb!.Here’s what you need to make the best lemon layer cake:
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