Fresh Lemon Cake with LemonCream Cheese Frosting is made with fresh lemon zest and lemon juice. I get caught up in all my faster savory meals, and quicker treats, and things like this lemon cake gets pushed back
When we made lemon raspberry buttercream for our macarons last month, we dumped in a whole cup of fresh squeezed lemon juice, then wondered why our butter was separating
For step by step directions please visit 2 tablespoons lemon zest (more for garnish - optional). 4 large lemons, juiced (about ½ cup lemon juice). 2 cups heavy whipping cream. 24 Lemon Oreos – crush 12 of them, and cut the other 12 into quarters (plus more for garnish, if desired). 5 ½ ounces lemon curd + 1 tablespoon of water mixed thoroughly (see note)
For the lemon curd. Beat in cream of tartar. Whisk in sugar, lemon juice, lemon peel and salt. Dollop 1 1/2 cups of the softened ice cream into the bottom of the crust and spread into an even layer. Spread the lemon curd over the ice cream and freeze until firm, about 2 hours. I froze after putting in the first ice cream layer, too, for about 30 minutes. Spread the additional 1 1/2 cups of softened ice cream over the curd and freeze until firm, about 2 hours. 3 cups vanilla ice cream, divided (I recommend a premium quality, all-natural ice cream). 6 tablespoons fresh lemon juice. 2 teaspoons finely grated lemon peel (I used lemon zest). 1 pinch cream of tartar
The lemon cake is lemon-y. Evenly cover the top with cream cheese frosting. Emphasis on the lemon-y. Transfer the curd into a clean container, let cool completely, cover and refrigerate overnight to let it set Coconut Cream Cheese FrostingFrom
I like the idea of lemon during the winter because it's a bright, fresh change of pace against some of the heavier, nuttier, cinnamon or chocolate-laden holiday dessert offerings
LemonCream Cheese Coffee Cake (inspired by Cooks Illustrated). Lemon Streusel. Reduce speed to low and add one-third flour mixture, followed by half of sour cream, mixing until combined after each addition
Today is the third Thursday and the Improv group, organized by Kristin of Frugal Antics of A Harried Housewife, is sharing recipes with lemon and sour cream
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