Creamy lemon icing recipe
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- Dish type
- Cake decorating
- Lemon icing
This is a lovely cream cheese lemon icing that is glorious on carrot cakes or cupcakes and even banana cake.
264 people made this
IngredientsMakes: 500 g
- 225g cream cheese, softened
- 60g butter
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon rind/zest
- 1 teaspoon vanilla extract
- 600g icing sugar
MethodPrep:30min ›Ready in:30min
- Beat cream cheese, butter, lemon juice, lemon rind and vanilla extract together until smooth and fluffy. Add the icing sugar in batches, then beat until creamy. Add more icing sugar or juice as needed for easy spreading.
How to ice a cake video
Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!
Reviews & ratingsAverage global rating:(318)
Reviews in English (262)
The general idea of the recipe is great, but it's way too much sugar. I prepared the frosting with 1 1/2 cups of sugar, and even then it was a bit on the sweet side, so I added more lemon juice. But with these adjustments, it was great.-27 Mar 2002
I almost didn't make this because another review complained about it being too thin and more like a glaze than a frosting. Glad I tried it anyway! Don't know what that other reviewer did wrong but this is great frosting. I did have to add 2 more teaspoons of lemon juice to get the spreading consistency I needed, but that's not a problem. This great tasting frosting not only spread beautifully but it also pipes well and holds its shape. I'd happily recommend this to anyone looking for a lemon cake frosting.-19 Apr 2005
Great frosting!! I did make a few adjustments though. Used 3 Tablespoons of lemon juice instead of two, and only used 4 cups of powdered sugar. The result was sweet, tangy, and delectable. Kind of reminded me of lemon meringue pie.-20 Sep 2002
Easy Lemon Icing
Whether you&rsquore baking for a gathering (like a Cookie Decorating Party), for friends/family/neighbors or just because, this Easy Lemon Icing is a simple, go-to recipe to make balanced sweet and tart icing for any cookies! This lemon glaze icing is perfect for cookies or drizzling on cakes. Makes enough to ice 60 cookies.
I didn&rsquot always like lemon-flavored things.
In all honesty, my discovery of lemon came about in my mid-20s, as did most of my food revelations&hellip and I think it had to do with the fact that I discovered real lemons.
While I&rsquom sure we juiced them for lemonade when I was a kid, I only remember the faux-lemon lemonade that came in a can. (Sorry, Mom.)
And I&rsquom sure I&rsquod used them in other dishes, too, but I never really put two and two together for sweet things until I was older.
Now, I&rsquom a huge lemon fan, so long as it doesn&rsquot taste like floor cleaner smells. 😉
Why I love this recipe:
This lemon glaze icing for cookies is an utter delight in its simplicity and flavors. It doesn&rsquot require much, but it packs in a ton of flavor, no matter the baked good you use it on.
This recipe hardens when given enough time, so it&rsquos perfect for sugar cookies with a twist, too!
Need a dessert, but don&rsquot know what you want? Check out my desserts recipe index.
For the icing: In a medium-sized bowl, stir together the sugar, 3 tablespoons of the lemon juice, 1 tablespoon of the water, and 1 teaspoon of the lemon zest until smooth.
For the cookies: In an upright blender, combine the flaxseed powder and water and blend until creamy. Pour the mixture into a large bowl and add the solidified coconut oil, sugar, the remaining lemon zest and lemon juice. Beat with a spoon until well blended and set aside.
In a medium size bowl, whisk together the flours, 1/2 cup of the coconut, the baking soda and salt. Combine the dry mixture with the wet mixture and stir just until well combined and smooth in texture. Cover and refrigerate the batter for at least 30 minutes before baking.
Preheat oven to 350°F. Drop the dough by tablespoons, about 2 inches apart, onto two parchment-lined or well-greased baking sheets. Bake until the edges are starting to turn golden, 10 to 12 minutes, rotating the sheets halfway through the baking time. Let cool for 2 minutes on the sheets, then transfer the cookies to a wire rack to let cool completely.
Spread the cookies with lemon icing. Sprinkle each cookie with 1/2 to 1 teaspoon of the remaining coconut and let set for about 1 hour.
How to make Greek Yogurt Cookies with Lemon Icing:
- Stir together flour, baking powder, and salt. Set aside.
- Add sugar to softened butter in a large mixing bowl.
- Mix butter and sugar until crumbly. It will become creamy at this stage.
- Add egg to butter and sugar.
- Add Greek yogurt, lemon juice, and lemon rind.
- Dump dry ingredients in with the butter and sugar mixture.
- Don&rsquot over-mix but be sure the mixture is thoroughly mixed and creamy throughout.
- Drop cookies on a prepared baking sheet in small tablespoon sizes.
- While cookies bake, sift powdered sugar into a small bowl.
- Combine with lemon rind, juice, and cream. Add water or juice if too thick.
Move cookies from cookie tray to cooling rack after 5-10 minutes. Frost while still slightly warm.
IS THERE A DIFFERENCE BETWEEN LEMON CURD AND LEMON PIE FILLING?
Yes, there is a difference. Lemon curd is smooth, creamy, and never really “sets” completely. If you fill a tart shell with lemon curd and bite into it, the curd will slowly ooze out.
Lemon pie filling is set with either corn starch or flour and when it’s poured into the shell, it is then baked so when you slice the pie, the filling does not move a bit. This is how lemon meringue pie is made and one of my favorite pies of all time. Now I want pie.
Bundt cake with earl gray tea & lemon icing
I like to prepare more and more sweet treats for breakfast, soft cakes are in my favor right now. So this time I opted for a Bundt cake flavored with earl gray tea : here the tea is infused in milk and also added in its ground form directly into the dough. I love this sparkling smell of bergamot, really perfect for the morning! I added a little lemon frosting for fun (and also because a bundt cake without frosting isn't really a bundt cake, wouldn't you agree?).
Well, ok I admit, I'm definitely a fan of this Nordicware mold (like the rest of the range for that matter). They recently reissued their iconic mussels in a smaller format (the ones I own) and it's perfect when it comes to quantity when there are 2 or 3 to taste. I had already told you about this mold which is also one of my favorites!
For the recipe, I advise you to use the best earl gray tea you can find, its quality greatly influences the final result. Other than that, no real difficulty here, this is a classic bundt cake. The icing is also extremely simple: if you want a more opaque effect, I advise you to add icing sugar (I opted for the light version).
Lemon Cake Bars with Cream Cheese Icing
First things first, let’s talk about the important stuff here. Lemon. Cream Cheese. Icing.
We’re not saying the bars beneath don’t hold their own, but the sweet and creamy glaze on top is good enough that there’s a significant danger it won’t even make it from the bowl to the bars. It’s just creamy enough but bright with lemon flavor, and it adds an additional kick of sweetness to the cakey bars below. In short, it’s spoon-licking good.
Now, the bars themselves are not to be ignored. They’re refreshing and light, and yet still moist and buttery. The lemon flavor is bright throughout, backed by a soft and cakey bite. They’re the perfect dessert for a spring or summer gathering, but we find they brighten up a fall or winter day quite well. It’s the kind of dessert that just has a way of putting a smile on your face. Or maybe that’s all dessert? In any case, they don’t disappoint.
It’s a simple batter. Simple enough that it takes just a few minutes to come together. The icing is a quick affair too, mixed up while the bars are cooling. Make sure to wait until they’ve cooled completely to ice them, or the icing will get very runny. You can always pop the whole thing in the fridge for a few minutes to set up if you really need to, but don’t leave it to chill too long or the bars will dry out. Happy baking!
Lemon thyme yogurt cake with lemon icing recipe
A versatile citrus cake that can be decorated however you fancy Credit: Haarala Hamilton
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Y ou can make this with orange or lime instead of lemon, and finish it with a syrup (poured on while the cake is still warm) instead of a glaze. Add a dusting of icing sugar if you like.
Prep time: 15 minutes ¦ Cooking time: 30 minutes
- Butter, for greasing
- 300g plain flour, plus extra for dusting
- 2 large eggs
- 180ml oil (mild-tasting olive oil, or sunflower or groundnut oil)
- 250g full-fat Greek yogurt
- Finely grated zest of 1 large lemon plus 80ml juice
- 200g caster sugar
- 3 tsp baking powder
- Leaves from 3 sprigs lemon thyme, chopped
For the icing
- 150g icing sugar, sifted
- 15g butter, softened
- 2 tbsp lemon juice
- Lemon thyme leaves, to decorate
Heat the oven to 170C/160C fan*/gas mark 3. Butter and flour a 2.4-2.5 litre bundt tin, shaking out the excess flour.
In a measuring jug, mix the eggs, oil, yogurt, lemon zest, juice and sugar. Whisk these together with a fork.
In a large bowl, mix the flour, baking powder, ½ tsp salt and lemon thyme leaves. Gradually add the wet ingredients to the dry ingredients, whisking with a fork until you have a smooth mixture.
P our the batter into the bundt tin and bake in the centre of the oven for 30 minutes, covering the top with foil if it becomes too dark. The cake is ready when a skewer inserted into the middle comes out clean.
Leave the cake to stand for 10 minutes, then run a knife between the edges of the cake and the inside of the tin at the rim. Turn the cake out on to a wire rack and leave to cool.
To make the icing, put the icing sugar, butter and lemon juice into a bowl and beat with a wooden spoon until you have a smooth icing. It shouldn’t be too runny or it won’t sit in the curves created by the bundt tin. Leave to firm up just a little, then pour this over the cake. Scatter on some lemon thyme leaves and leave until the icing has set.
Yes! Cool the cupcakes completely, then wrap each one tightly in plastic wrap, and place them in a freezer bag, then place them in the freezer. Cupcakes will keep, frozen, for up to two months. To defrost, simply unwrap the cupcakes and bring them to room temperature.
I made these lemon blueberry cupcakes for a friend who was having a hard time last week and she said they were like edible sunshine. I honestly couldn’t have put it better myself!
Easy Lemon Pound Cake Recipe (with Lemon Glaze)
Lemon Pound Cake . . . made with lemon juice and lemon zest, then topped with a lemon syrup glaze and lemon icing, this lemon cake is a perfect dessert for lemon fans! It&rsquos made in a loaf pan, and is simple and delicious.
If you love my lemon brownies and lemon bundt cake, you&rsquove gotta give this cake a try.
I am a fan of all things lemon, so even though fall is just around the corner, I can still enjoy a tasty lemon dessert. I just had to share this lemon pound cake with you, because it is just so darn good!
One thing that&rsquos nice about this lemon cake recipe is that you don&rsquot need a special pan. It bakes up in a regular loaf pan. Not as fancy looking as a Bundt cake, but just as tasty!
What makes this lemon pound cake so special?
-Fresh lemon juice and lemon zest give this cake an unbeatable lemon flavor. It&rsquos part sweet, part tangy, totally scrumptious!
-After the cake is baked, you brush it with a simple sugar lemon syrup. That syrup gets into all the nooks and crannies of the cake, adding both flavor and moisture. Yum!
-To top it off, you add a simple lemon icing to the cake. Doesn&rsquot it just look incredible? Trust me, it tastes as good as it looks!
One of the best things about most lemon cakes is that they get even more delicious a day after they are made. The lemon flavor just seems to intensify.
So if you happen to have any leftovers, just put them in an airtight container. Your cake will be even softer and flavorful the next day.
(To skip my tips and just see the recipe card, scroll to the bottom of the post.)
HOW TO MAKE LEMON POUND CAKE
- granulated sugar
- butter (I used regular salted butter. It needs to be softened to room temperature.)
- fresh lemon juice
- lemon zest (Fresh lemon zest is key to the amazing flavor of this cake. Don&rsquot leave it out or your cake will be blah.)
- vanilla extract
- sour cream (Adds both moisture and tang to the cake.)
- eggs (I use large eggs in all of my baking.)
- all purpose flour
- cornstarch (Gives the cake a silky texture.)
- baking powder
- confectioners sugar (also known as powdered sugar)
- milk (I find that a combination of both fresh lemon juice and milk makes for the best icing.)
CREAM INGREDIENTS: You are going to cream the butter, sugar, zest, lemon juice, and vanilla for 3 minutes. This makes the butter extra fluffy.
WET INGREDIENTS: Beat in the sour cream, then beat in the eggs one at a time. You want to make sure the mixture is very thoroughly combined.
DRY INGREDIENTS: Whisk together the dry ingredients, then add them to your wet ingredients. Stir till just combined.
BAKE: This pound cake recipe bakes in a loaf pan. Make sure the pan is well greased, and line the bottom with parchment paper. Bake for about an hour. For easier removal, let it sit in the pan for about 20 minutes before adding the sugar glaze.
SUGAR GLAZE: A simple lemon sugar glaze is what makes this lemon pound cake extra tasty. It adds moisture, and also adds a nice crunchy layer to the outside of the cake.
ICING: Tangy lemon icing drizzled on top of the cake finishes it of perfectly. So pretty dripping down the sides, and so tasty!
What can I serve with my lemon pound cake?
-We at the cake at room temperature just as is, and thought it was simply delightful. But of course you have options.
-You could serve it with a scoop of vanilla ice cream or lemon sherbet and you&rsquod have an extra refreshing dessert.
-Fresh berries always pair well with lemon, so you could top it with whipped cream and berries, or make a simple berry compote or syrup.
Tools I use when I make lemon cake:
-You must use fresh lemon zest for the best lemon baked goods. I have a hand held lemon zester like this one that I use all the time.
&ndash Since the first ingredients need to beaten for 3 minutes, I like to use my Kitchenaid stand mixer. While it&rsquos doing the work, I combine the dry ingredients.
-Loaf Pan: any heavy duty loaf pan will work, but if you don&rsquot have a non-stick one, I recommend lining the bottom of the pan with parchment paper.