Place the cream cheese in the clean, dry bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the paddle attachment on medium-high speed until lightened in texture, 2 ...

Prepare to brighten any day with this truly delightful Lemon Cake! This isn’t just any cake; it’s a burst of sunshine in ...

Low-fat pumpkin cupcakes with lemon cream cheese icing 1 3/4 cups (425 mL) all-purpose flour 2 teaspoons (10 mL) baking powder 1 teaspoon (5 mL) baking soda 1 teaspoon (5 mL) cinnamon 1/2 teaspoon ...

Icing Directions: Beat the butter and cream cheese together until smooth. Add the lemon juice, lemon zest, lemon extract, & salt. Gradually add the powdered sugar & beat until fluffy.

Cream cheese frosting became popular in the 1960s when it was printed alongside recipes for carrot cake. It is a traditional frosting for both carrot cake and red velvet cake. Lemon cream cheese ...

1 Tbsp. (15 ml) finely grated lemon rind 1/4 cup (60 ml) lemon juice Lemon Cream Cheese Icing: 3 Tbsp. (45 ml) cream cheese, softened 2 Tbsp. (30 ml) butter, softened 2 cups (500 ml) icing sugar ...

Beat together cream cheese, lemon juice, cream, and salt until smooth. Gradually beat in the confectioners' sugar 1 cup at a time, mixing until it's smooth and creamy before adding the next addition.

Add the sieved icing sugar gradually. Lastly incorporate the lemon zest (adjust amount of lemon to your taste). Refrigerate the icing for 20 minutes. 8. Ensure the sponges are cool before icing them.

Layers of delicate flavors from lemon, honey, and extra-virgin olive oi­l—which helps keep the cake moist and imparts mild fruitiness—come together in this one-bowl batter.

Don't Over-Whisk As you incorporate the flour and baking powder into the batter, take care not to over-whisk. Otherwise, you'll start developing gluten, which would result in a tough cake ...