LEMON CREAM CHEESE FROSTING
Great flavor and so creamy. Great on Daffodil cake.
Provided by Carol
Categories Desserts Frostings and Icings Lemon
Yield 15
Number Of Ingredients 6
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.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 40.5 g, Cholesterol 24.6 mg, Fat 8.3 g, Protein 1.2 g, SaturatedFat 5.2 g, Sodium 66.5 mg, Sugar 39.3 g
LEMON CREAM LOAF W/LEMON GLAZE
Make and share this Lemon Cream Loaf W/Lemon Glaze recipe from Food.com.
Provided by Wildflour
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- For loaf:.
- Dredge pecans and lemon rind in 1 Tbl. flour in small bowl, stir well and set aside.
- Cream shortenening and cream cheese in large mixing bowl.
- Gradually add sugar beating well.
- Add eggs, one at a time, beating well after each addition.
- Combine remaining flour, baking powder and salt.
- Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
- Mix well after each addition.
- Stir in reserved dredged mixture.
- Pour batter into 2 well-greased 8 1/2x 4 1/2x3" loaf pans.
- Bake at 350º for 1 hour or til toothpick inserted in center comes out clean.
- Immediately brush loaves with lemon glaze.
- Cool in pans 20 minutes, then turn out onto wire rack to cool completely.
- Lemon Glaze:.
- Combine all ingredients in small bowl, stir well.
Nutrition Facts : Calories 2383.5, Fat 121.3, SaturatedFat 44, Cholesterol 353.3, Sodium 2176.6, Carbohydrate 295.6, Fiber 7.6, Sugar 161.2, Protein 37.7
LEMON LOAF CAKE RECIPE BY TASTY
Learn how to make your favorite coffee shop's signature pastry. It's lemony, sweet, decadent, and worth the wait.
Provided by Katie Aubin
Categories Desserts
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.
- In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3-4 minutes.
- Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
- In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.
- Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.
- Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.
- Transfer to a serving platter, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 607 calories, Carbohydrate 91 grams, Fat 24 grams, Fiber 0 grams, Protein 7 grams, Sugar 71 grams
FRESH LEMON AND CREAM CHEESE TRIFLE
My whole family enjoys the taste of lemon, and I was looking for a cool refreshing dessert for a family dinner after my son's baseball tourney. I couldn't find what I wanted, so I took some from here, some from there, and this is what I came up with.
Provided by nonnie4sj
Categories Dessert
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In food processor bowl with metal blade, combine cream cheese, pudding mixes, milk, lemon peel and lemon juice; process until smooth.
- Gently fold in whipped topping until well blended.
- Arrange 1/3 of angel food loaf in bottom of trifle dish.
- Spoon 1/3 of pudding mixture evenly over angel food.
- Repeat, forming 2 additional layers.
- Cover with plastic wrap; refrigerate at least 4 hours or overnight.
- If desired, serve garnished with thin lemon twists and fresh mint leaves.
- Store in refrigerator.
Nutrition Facts : Calories 361.6, Fat 19.5, SaturatedFat 12.4, Cholesterol 47.4, Sodium 523.2, Carbohydrate 43, Fiber 0.2, Sugar 15.5, Protein 5.8
TANGY LEMON CREAM CHEESE FROSTING
Great on Lemon Drops.
Provided by Amanda Howell
Categories Desserts Frostings and Icings Lemon
Yield 32
Number Of Ingredients 6
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.
Nutrition Facts : Calories 72.7 calories, Carbohydrate 12.3 g, Cholesterol 7.7 mg, Fat 2.7 g, Protein 0.3 g, SaturatedFat 1.7 g, Sodium 20.8 mg, Sugar 12 g
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