Couponing for the Rest of Us

Lemon Cake with Cream Cheese Icing

lemon-cake

Jamie here, some things in life are just meant to be together.  A cool lemon cake with cream cheese icing is one of those things. 

This simple dessert is quick becoming one of my favorites – because it’s simple, the presentation is nice for any occasion, and it’s just a little unusual amidst the parade of chocolate-everything.  Even though the cake itself is a box mix, the end result tastes like much more went into it.   The added touch of white-chocolate chips around the edge makes it extra-pretty :)

I like to bake the cake in two 9″ round pans, but serve only one as a single layer cake, keeping one wrapped up in the freezer for later.    (It’s so nice to just have an extra cake on hand for dessert - and I think it tastes even BETTER when it’s nice and cold as you serve it.)

lemon-cake-top
What you’ll need:

  • Lemon Cake Mix, baked as directed in two 8″ or 9″ cake pans
  • White Chocolate Chips to adorn the outer edge
  • Cream Cheese Icing (You can use a can…. but homemade is much better!)

Homemade Cream Cheese Icing:

  • 2 Sticks Softened, Unsalted Butter
  • 2 Packages Cream Cheese
  • 2 Lb Powdered Sugar
  • 1 Tsp Vanilla
  • 1 Tbsp Milk (add a drizzle more if needed)
  • Mix on medium, adding powdered sugar bit by bit as you go, until well blended

Directions

Bake the lemon cakes as directed and let cool on baking racks.  Once completely cool, frost with cream cheese icing and adorn the outer edge with white chocolate chips.  Put in the fridge until time to eat, so it will be cool and extra delicious.

This is so sweet, plus a little tart – it’s just a wonderful little Zing! on your tongue on a hot summer day! You’ll only need a small piece, but you might not want to stop there :)

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Lemon Cake with Cream Cheese Icing

Ingredients

  • Lemon Cake Mix, baked as directed in two 8" or 9" cake pans
  • White Chocolate Chips to adorn the outer edge
  • Cream Cheese Icing (You can use a can.... but homemade is much better!)
  • For the Icing:
  • 2 Sticks Softened, Unsalted Butter
  • 2 Packages Cream Cheese
  • 2 Lb Powdered Sugar
  • 1 Tsp Vanilla
  • 1 Tbsp Milk (add a drizzle more if needed)

Instructions

  1. Bake the lemon cakes as directed and let cool on baking racks.
  2. Meanwhile, if making the homemade icing, mix ingredients on medium, adding powdered sugar bit by bit as you go, until well blended. If the icing is too dry, add a little more milk (just a spoonful at a time, so you don't end up with runny icing)
  3. Once completely cool, frost with cream cheese icing and adorn the outer edge with white chocolate chips.
  4. Put in the fridge until time to eat, so it will be cool and extra delicious.
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