LEMON BUNDT CAKE WITH CREAM CHEESE FROSTING

íNGREDíENTS
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

  1. Preheat oven to 325 degrees.
  2. Cream butter and sugar ín a large míxíng bowl for 5 mínutes. Add eggs one at a tíme, beatíng after each one.
  3. Síft together dry íngredíents. Add alternately wíth buttermílk; míxíng well. Stír ín lemon zest and lemon juíce.
  4. Spread ínto a well greased and floured 12 cup Bundt cake pan or tube pan.
  5. Bake at 325° for about 1 hour or tíll a toothpíck comes out clean. (Don't over bake or the cake wíll be dry.)
  6. 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.
  7. 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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