Best Lemon Cream Cheese Frosting Recipes

LEMON CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.

LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
• Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
• Whisk the flour, baking powder and salt together in a bowl.
• Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
• Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
• For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
• Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.

CARROT CAKE CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. For the Cupcakes, mix flour, granulated sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Add oil, eggs and vanilla; mix well. Add carrots; mix until well blended. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
• Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
• For the Frosting, beat cream cheese, butter and lemon extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk. Frost cooled cupcakes with frosting.

LEMON BARS WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in lemon zest., Spread into a greased 13x9-in. baking pan. Bake at 350° for 18-22 minutes or until center is set and edges are golden brown. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar, lemon juice and zest. Frost top and cut into bars. Store in the refrigerator.

LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Steps:

• Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, baking powder, soda, and salt. Set aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir in lemon peel and lemon juice (batter may appear slightly curdled). Divide evenly among prepared muffin cups.
• Bake in a 350° oven for 15 to 18 minutes or until a wooden toothpick inserted near the center of the cupcakes comes out clean. Cool cakes in pans for 5 minutes; remove from pans and cool thoroughly on wire racks.**.
• When completely cooled, pipe or spread with Lemon Cream Cheese Frosting. Decorate as desired with additional piped frosting, edible flowers (pesticide-free), shaved white chocolate, and lemon zest. Store frosted cupcakes in a covered container and keep refrigerated. Makes 24 cupcakes.
• Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 cups additional powdered sugar to make frosting that is easy to spread. Stir in the lemon peel. If desired, tint some of the frosting with pink gel icing color for decorating.
• *NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup, then add enough milk to make 1 cup. Let stand 5 minutes before using.
• **MAKE AHEAD: Freeze unfrosted cupcakes in a freezer container for up to 3 months. Bring to room temperature before frosting. The frosting can be made up to 3 days ahead, covered, and refrigerated. Set out at room temperature to soften enough to spread.

LEMON BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.
• Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.
• For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.
• Frost the cooled cupcakes with the cream cheese frosting.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

TANGY LEMON CREAM CHEESE FROSTING

Steps:

• Beat cream cheese and butter in a bowl until combined. Beat in powdered sugar and lemon juice.
• Beat in 2-1/4 to 2-1/2 cups more of powdered sugar till frosting is of spreading consistency. Stir in a few drops of yellow food coloring.

LEMON GINGER CAKE W/ LEMON-CREAM CHEESE FROSTING

Steps:

• For Cake: Position rack in center of oven and preheat to 350 degrees F.
• Butter two 9-inch diameter cake pans with 2-inch-high sides.
• Line bottom of pans with waxed paper; butter paper.
• Using electric mixer, beat sugar and butter in large bowl until well blended.
• Add eggs 1 at a time, beating well after each addition.
• Mix in lemon juice, lemon peel and vanilla (mixture may look curdled).
• Sift flour, ginger, cinnamon, baking powder, baking soda and salt into medium bowl; add to butter mixture alternately with buttermilk in 3 additions each, beginning with dry ingredients.
• Divide batter equally between prepared pans.
• Bake until golden brown and tester inserted into center of cakes comes out clean, about 45 minutes.
• Transfer pans to racks.
• Cool 10 minutes.
• Using small sharp knife, cut around sides of pan to loosen cakes.
• Turn out cakes onto racks and cool completely.
• Peel off waxed paper.
• (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.) For Frosting: Using electric mixer, beat cream cheese, butter lemon juice, 2 teaspoons lemon peel and vanilla in large bowl until smooth.
• Add powdered sugar and beat until frosting is smooth.
• Place 1 cake layer on platter.
• Spread 1 cup frosting over top.
• Place remaining cake layer atop.
• Using icing spatula, spread remaining frosting over sides and top of cake in decorative swirls.
• Sprinkle top of cake with remaining 1 teaspoon lemon peel.
• (Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 30 minutes before serving.).

LEMON GINGER CAKE WITH LEMON-CREAM CHEESE FROSTING

Steps:

• For Cake:
• Position rack in center of oven and preheat to 350 °F. Butter two 9-inch diameter cake pans with 2-inch-high sides. Line bottom of pans with waxed paper; butter paper. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Mix in lemon juice, lemon peel and vanilla (mixture may look curdled). Sift flour, ginger, cinnamon, baking powder, baking soda and salt into medium bowl; add to butter mixture alternately with buttermilk in 3 additions each, beginning with dry ingredients.
• Divide batter equally between prepared pans. Bake until golden brown and tester inserted into center of cakes comes out clean, about 45 minutes. Transfer pans to racks. Cool 10 minutes. Using small sharp knife, cut around sides of pan to loosen cakes. Turn out cakes onto racks and cool completely. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
• For Frosting:
• Using electric mixer, beat cream cheese, butter lemon juice, 2 teaspoons lemon peel and vanilla in large bowl until smooth. Add powdered sugar and beat until frosting is smooth.
• Place 1 cake layer on platter. Spread 1 cup frosting over top. Place remaining cake layer atop. Using icing spatula, spread remaining frosting over sides and top of cake in decorative swirls. Sprinkle top of cake with remaining 1 teaspoon lemon peel. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 30 minutes before serving.)

LEMON CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter and sugar until smooth, about 5 minutes. Beat in lemon zest and juice. Refrigerate in an airtight container up to 3 days. Stir until smooth before using.

CARROT ZUCCHINI BARS WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don't worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts.
• In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
• Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into a greased 13x9 inch baking pan.
• Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
• Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.

PEAR CAKE WITH LEMON-HONEY CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, sugar, baking soda, salt and spices in large bowl. Make well in center of flour mixture. Add oil, eggs, milk and vanilla; whisk just until evenly moistened. Fold in pears and nuts; divide between pans.
• Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on racks.
• For frosting:
• Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy. Add honey and beat until smooth. If frosting is very soft, chill until firm enough to spread.
• Cut around cakes; turn out of pans. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second layer, flat side down. Spread remaining frosting over top and sides of cake.

FOUR-LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides. Combine first 6 ingredients in large bowl. Beat until smooth, about 2 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 28 minutes. Cool cakes completely in pans on racks.
• Using small knife, cut around sides of pans to loosen cakes. Remove pan sides. Using serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread with 1/4 cup preserves, then 3/4 cup frosting. Top with second cake layer, cut side up. Spread with 1/4 cup preserves, then 3/4 cup frosting. Repeat with third cake layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Press almonds onto sides of cake. Chill until frosting sets, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)

CARROT CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F.;
• In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.;
• In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
• Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
• Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.

LEMON SNACK CAKE WITH RASPBERRY-CREAM CHEESE FROSTING

Steps:

• For the Cake: Preheat oven to 350°F. Brush a 9-inch round cake pan with butter. Line bottom with parchment; brush with butter. Dust with flour, tapping out excess.
• In a bowl, whisk together flour, baking powder, baking soda, and salt. In another, stir together milk and lemon juice. In the bowl of a mixer fitted with the paddle attachment, beat butter with lemon zest, granulated sugar, and vanilla on medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time.
• Reduce speed to low; beat in flour mixture in three additions, alternating with milk mixture, just until no dry flour remains (do not overmix). Transfer batter to prepared pan; smooth top. Bake until cake is golden and springs back when gently pressed, about 40 minutes. Transfer pan to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, and let cool completely.
• For the Frosting: In a bowl, beat cream cheese and butter until light and fluffy, 2 to 3 minutes. Beat in confectioners' sugar and freeze-dried berries until smooth.
• Spread frosting over top of cake. Decorate with fresh berries. Cake is best served on the same day, but can be refrigerated in an airtight container up to 2 days.

CARROT CAKE WITH CREAM CHEESE-LEMON ZEST FROSTING

Steps:

• Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper (to ensure that the cake will not stick), or place liners in 2 muffin pans for 24 cupcakes. Set aside.
• Place the dried coconut in a cup of warm water to soften and set it aside for 15 minutes.
• Place the carrots in a food processor and pulse on and off for 1 minute. Then add the pineapple and pulse until the carrots are cut into very small pieces and the pineapple is pureed, 1 to 2 minutes.
• In a large bowl, sift together the dry ingredients. Add the brown sugar and use a whisk to break up any lumps.
• Drain the coconut and place it in a medium bowl. Add the oil, vanilla extract, eggs, and carrot-pineapple mixture, and whisk to combine.
• Add the wet ingredients into the dry, mixing with a rubber spatula to incorporate but not overmix. When the batter is almost mixed, stir in the additions, if using. Pour the batter into the prepared pans.
• Bake for 55 minutes, or until the tops are a very golden brown and a tester inserted in the center comes out clean. (It may look as if the cake is too well done, but it takes a while to bake because it's so dense.) For cupcakes, the baking time is 35 to 40 minutes.
• Let the cakes cool in the pans for 10 minutes. Then invert them onto a wire rack and let them cool completely.
• Fill and frost the cake with the Cream Cheese-Lemon Zest Frosting (for added oomph, add 1/2 tablespoon minced fresh ginger to the frosting).
• to decorate
• Fill and frost the cake with cream cheese frosting and let chill. Tint 1/2 cup frosting lemon yellow, and use the 10 tip to pipe 5 dots in a circle to create simple buttercup flowers. Then combine any remaining yellow frosting with some additional cream cheese frosting and tint it leaf green. I use tip #67, which pipes small fern stems. Pipe the center stamen with cream cheese frosting and chill to set.

BLUEBERRY-LEMON CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; butter paper. Dust pans with flour. Sift cake flour, baking powder, and salt into medium bowl. Transfer 1 tablespoon flour mixture to large bowl. Add fresh blueberries and toss to coat. Set remaining flour mixture and blueberries aside.
• Stir whole milk, vanilla extract, and grated lemon peel in small bowl. Using electric mixer, beat butter in another large bowl until light and creamy. Gradually add sugar, beating until mixture is light and fluffy. Beat in eggs 1 at a time. Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended. Fold in blueberries. Divide batter equally among pans.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run knife around pan sides to loosen. Turn cakes out onto racks to cool completely. Peel off parchment paper.
• Transfer 1 cake layer to platter. Spread 3/4 cup frosting over cake layer. Top with another cake layer; spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing.) Garnish cake with lemon peel strips, if desired, and serve.

MEYER LEMON CAKE WITH LEMON-CREAM CHEESE FROSTING

Steps:

• Cake: Grease bottom, sides and center tube of a 9 or 10-inch fixed bottom tube pan with at least 3 3/4-inch high sides. Line bottom of pan with waxed paper or parchment; grease the paper.
• Preheat oven to 325°.
• Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.
• In a large bowl, beat eggs and sugar with an electric mixer on medium speed until thickened and lightened to a cream color, about 2 minutes.
• On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
• Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.
• Pour batter into prepared pan.
• Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.
• Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
• Invert cake onto wire rack.
• Leave cake bottom side up to cool.
• Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth.
• Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
• Frost cake: Cake can be covered and stored in refrigerator for up to 3 days.
• Serve cold or at room temperature.

FIGUEROA CUPCAKES: CHUNKY LEMON FIG CAKE, SALTED HONEY FIG COMPOTE, CREAM CHEESE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In a medium bowl, whisk the flour, baking soda, baking powder and salt until well combined. In the bowl of an electric mixer with the paddle attachment, cream the butter, oil and brown sugar. Add the eggs, one at a time, scraping the bowl as needed. Add the figs and lemon zest and mix for about a minute until well combined. With the mixer on low, gradually add the flour mixture just until combined. Then remove from the mixer and scrape by hand. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
• For the fig compote: In a medium saucepan over medium heat, combine the figs, granulated sugar, 1/4 cup water and the honey. Bring to a boil and stir until the water has evaporated and the figs are soft. Add the sea salt and refrigerate until cool.
• For the frosting: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until fully incorporated.
• To assemble: Use a knife to make a hole in the center of the cupcakes. Fill with salted honey fig compote, and then frost with cream cheese frosting.

FOUR LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For Cake: Preheat oven to 350.
• Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides.
• Combine first 6 ingredients in large bowl.
• Beat until smooth, about 2 minutes.
• Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 28 minutes.
• Cool cakes completely in pans on racks.
• Using small knife, cut around sides of pans to loosen cakes.
• Remove pan sides.
• Using serrated knife, cut each cake horizontally in half.
• Place 1 cake layer, cut side up, on platter.
• Spread with 1/4 cup preserves, then 3/4 cup frosting.
• Top with second cake layer, cut side up.
• Spread with 1/4 cup preserves, then 3/4 cup frosting.
• Repeat with third cake layer.
• Top with fourth cake layer, cut side down.
• Spread remaining frosting over top and sides of cake.
• Press almonds onto sides of cake.
• Chill until frosting sets, about 2 hours.
• (Can be made 1 day ahead. Cover; keep chilled.) For frosting: Using electric mixer, beat cream cheese and curd in large bowl until smooth.
• Add remaining ingredients and beat until well blended, about 2 minutes.