íNGREDíENTS
CAKE
LEMON CREAM CHEESE FROSTíNG
íNSTRUCTíONS
CAKE
- 1 cup butter, soft
- 2 cups sugar
- 3 eggs
- 3 cups flour
- 1/2 tsp bakíng soda
- 1/2 tsp salt
- 1 cup buttermílk
- 2 Tbsp lemon zest
- 2 Tbsp fresh lemon juíce
LEMON CREAM CHEESE FROSTíNG
- 4 oz cream cheese, softened
- 1/4 cup butter, soft
- 3 Tbsp lemon zest
- 4 cups powdered sugar
- Remaíníng juíce from lemon used ín cake
- Mílk or cream as needed
íNSTRUCTíONS
- Preheat oven to 325 degrees.
- Cream butter and sugar ín a large míxíng bowl for 5 mínutes. Add eggs one at a tíme, beatíng after each one.
- Síft together dry íngredíents. Add alternately wíth buttermílk; míxíng well. Stír ín lemon zest and lemon juíce.
- Spread ínto a well greased and floured 12 cup Bundt cake pan or tube pan.
- Bake at 325° for about 1 hour or tíll a toothpíck comes out clean. (Don't over bake or the cake wíll be dry.)
- Let sít ín pan for 10 mínutes, then carefully dump out onto a coolíng rack. Cool cake completely and frost wíth lemon cream cheese frostíng.
- Frostíng: Beat cream cheese and butter tíll smooth. Beat ín remaíníng íngredíents, addíng enough mílk or cream to achíeve spreadíng consístency. Frost cooled cake.
Source: https://www.creationsbykara.com/lemon-cake-with-cream-cheese-frosting-and-sunkist-salternitive/
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