Best 2 Lemon Orange Frosting Recipes

Indulge your sweet tooth with a delightful symphony of flavors in our "Lemon Orange Frosting" article. Discover the perfect frosting to elevate your baked creations, whether it's a fluffy sponge cake, decadent cupcakes, or a moist bundt cake. Dive into a world of citrusy goodness as we explore the perfect balance of tangy lemon and sweet orange flavors in a velvety frosting that will transform your desserts into culinary masterpieces. Learn the secrets of crafting this frosting with ease, using simple ingredients and techniques that yield a luscious, smooth, and unforgettable topping. Let's embark on a culinary journey to create the ultimate "Lemon Orange Frosting" that will leave your taste buds dancing with delight.

Here are our top 2 tried and tested recipes!

LEMON CAKE WITH LEMON FILLING AND LEMON ORANGE FROSTING

Lemon Cake with Lemon Filling and Lemon Orange Frosting image

This is an old recipe and it is a lemon cake with lemon jelly filling and lemon orange frosting.

Provided by Carol

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 19

Ingredients

2 cups sifted all-purpose flour
½ teaspoon cream of tartar
1 ½ teaspoons baking powder
8 eggs
2 cups white sugar
1 ½ tablespoons grated lemon zest
⅛ teaspoon salt
6 egg yolks
2 cups white sugar
3 tablespoons grated lemon zest
4 lemons, juiced
½ cup butter
¼ cup butter
6 cups sifted confectioners' sugar
1 egg yolk
2 tablespoons lemon juice
4 tablespoons orange juice
1 ½ tablespoons grated lemon zest
3 tablespoons grated orange zest

Steps:

Grease and flour four 9 inch cake pans. Preheat oven to 325 degrees F (165 degrees C). Sift together flour, cream of tartar, and baking powder four times. Set aside.
Beat 8 egg yolks with a rotary or electric beater until very thick, light, and creamy. Add the 2 cups sugar, a few tablespoons at a time, and continue beating until mixture is smooth and pale yellow. Stir in 1 grated lemon rind and juice of 1 lemon. Quickly fold in the flour mixture until well incorporated.
In a large glass or metal mixing bowl, whip the 8 egg whites until peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Spoon into cake pans and bake for 20 to 25 minutes or until cake begins to pull away from sides of pans. Loosen edges with a knife and turn out on cake racks to cool while you prepare the filling and frosting.
To Make Lemon Jelly Filling: Mix 6 egg yolks with 2 cups sugar, grated rind of 2 lemons, and juice of 4 lemons. Cook over boiling water, stirring constantly, until sugar dissolves. Add 1/2 cup butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.
To Make Lemon-Orange Frosting: Beat the 1/4 cup butter until it has the appearance of thick cream, stir in 6 cups confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in 1 egg yolk and 2 tablespoons lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.

Nutrition Facts : Calories 771.3 calories, Carbohydrate 151.3 g, Cholesterol 273.4 mg, Fat 17.8 g, Fiber 2.8 g, Protein 8.5 g, SaturatedFat 9.3 g, Sodium 205.1 mg, Sugar 129 g

LEMON ORANGE FROSTING

Lemon Orange Frosting image

Frosting for any white or lemon cake recipes. Enough to cover the sides and top of a 9-inch layer cake.

Provided by Carol

Categories Desserts Frostings and Icings Lemon

Yield 20

Number Of Ingredients 7

Ingredients

6 cups confectioners' sugar
1 egg yolk
2 tablespoons lemon juice
3 tablespoons orange juice
1 lemon
2 large oranges
¼ cup butter

Steps:

Beat the butter until it has the appearance of thick cream, stir in confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in egg yolk and lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.

Nutrition Facts : Calories 174.2 calories, Carbohydrate 39 g, Cholesterol 16.3 mg, Fat 2.6 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 1.5 g, Sodium 17.3 mg, Sugar 37.2 g

Tips:

To ensure a smooth and creamy frosting, use softened butter. Take the butter out of the refrigerator about 30 minutes before starting the recipe, or microwave it on medium power for a few seconds, checking frequently to avoid melting.
For a tangy, vibrant flavor, use freshly squeezed lemon and orange juice. You'll need about 1 tablespoon of each juice for this recipe.
If you don't have confectioners' sugar, you can make your own by grinding granulated sugar in a food processor or blender until it reaches a fine, powdery consistency.
To add a pop of color and flavor, garnish the frosted cupcakes or cake with lemon and orange zest. Use a citrus zester or a fine grater to remove the outer layer of the citrus peel.

Conclusion:

This lemon orange frosting is a versatile and delicious topping for cupcakes, cakes, and other desserts. With its bright citrus flavor and creamy texture, it's sure to be a hit at your next party or gathering. Whether you're a seasoned baker or just starting out, this frosting is easy to make and will add a touch of elegance to your creations. So, gather your ingredients, preheat your oven, and let's get baking!

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