Best 4 Luscious Lemon Bundt Cake Wlemony Cream Cheese Frosting Recipes

LEMON CREAM CHEESE FROSTING

Lemon Cream Cheese Frosting image

Great flavor and so creamy. Great on Daffodil cake.

Provided by Carol

Categories Desserts Frostings and Icings Lemon

Yield 15

Number Of Ingredients 6

Ingredients

1 (8 ounce) package cream cheese, softened
¼ cup butter
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
5 cups confectioners' sugar

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 LAYER CAKE WITH CREAM CHEESE FROSTING

Lemon Layer Cake with Cream Cheese Frosting image

I made this beautiful lemon cake for my Nana's 80th birthday. This tangy cake is very moist and not too sweet.

Provided by Cupcake Princess

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

Ingredients

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ⅓ cups milk
10 tablespoons unsalted butter, cut into 10 pieces
2 cups white sugar
5 eggs
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 ½ cups lemon curd

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round baking pans.
Stir flour, baking powder, and salt together in a medium mixing bowl.
Heat milk and butter in a medium saucepan over low heat until milk is hot and butter is melted, about 5 minutes. Remove from heat.
Beat sugar, eggs, and vanilla extract in a large mixing bowl with an electric mixer on medium speed until thickened and lightened in color. Reduce speed to low. Gradually add flour mixture and beat until blended. Slowly pour in hot milk mixture and beat until combined.
Divide batter evenly between the baking pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in the pans for 10 minutes. Invert onto cooling racks to cool completely, about 15 minutes more.
Make frosting while cakes are cooling. Beat cream cheese and butter with an electric mixer on medium speed until smooth. Add powdered sugar gradually on low speed. Add lemon zest and vanilla extract and beat until smooth.
Carefully split each cooled cake in half horizontally. Spread lemon curd between each layer. Spread cream cheese frosting over the top and sides.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 101.8 g, Cholesterol 171.5 mg, Fat 28.4 g, Fiber 0.7 g, Protein 7.8 g, SaturatedFat 16.9 g, Sodium 287.1 mg, Sugar 77.6 g

LUSCIOUS LEMON BUNDT CAKE

Luscious Lemon Bundt Cake image

A really great tasting pound cake packed with alot of lemon flavor. Very moist, yet light and airy as well. Great for any Brunch, Pot Luck, or Picnic. Quick and Easy to prepare.

Provided by Cindi M Bauer

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 (18 ounce) box duncan hines moist deluxe lemon supreme cake mix
1 (3 ounce) box instant lemon pudding mix
1/3 cup vegetable oil
4 eggs
1 (3 ounce) box lemon gelatin
1 cup water

Steps:

In a large bowl, add all the ingredients.
Beat for 2 minutes at medium speed.
Pour into a greased and floured 10-inch bundt pan.
Bake at 325 degrees for 55 to 60 minutes.
Cake is done when toothpick comes out clean.
Cool for 20 minutes before removing from pan.
Serves 12-15 people.

LUSCIOUS LEMON BUNDT CAKE W/LEMONY CREAM CHEESE FROSTING

Luscious Lemon Bundt Cake W/Lemony Cream Cheese Frosting image

I found this recipe in the March '06 Good Housekeeping Magazine and had to try it immediately! We all loved it! I made a few minor changes to the frosting: I used 4 cups sugar, 8 oz. cream cheese, 1 teaspoon vanilla, and I also added some grated lemon peel (maybe 1 tsp.) Both cake and frosting were deliciously lemony! :)

Provided by MustangMom

Categories Dessert

Time 1h40m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 16

Ingredients

3 -6 lemons
3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
2 cups granulated sugar
1 cup butter, softened
4 large eggs
1 teaspoon vanilla
1 cup buttermilk
3 tablespoons lemon juice
2 tablespoons grated lemon peel
2 cups confectioners' sugar
1/2 cup butter, softened
4 ounces cream cheese, softened
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 325°.
Grease and flour 12-cup bundt pan.
Cake:.
From lemons, grate 2 tablespoons peel and squeeze 3 tablespoons juice.
Mix flour, salt and baking soda.
In bowl with mixer on low speed, blend sugar and butter. On high, beat 3 minutes.
On low, beat in eggs, 1 at a time, and vanilla.
Beat in flour mixture alternately with buttermilk.
Fold in peel and juice.
Spoon into pan.
Bake 60 to 70 minutes or until cake tests done.
Cool in pan 15 minutes, then invert onto rack.
Frosting:.
In bowl, with mixer on low speed, blend sugar, butter and cream cheese.
Beat in juice and vanilla.
On high, beat until fluffy.
Spread over cooled cake.