![]() I hope your family and friends will enjoy this fabulous Lemon Poppy Seed Cake with Cream Cheese Frosting as much as mine did! More Delicious Lemony Baked Goods Cake layers should be thawed in the refrigerator and brought to room temperature before frosting. If making ahead, you can freeze the cooled cake layers by wrapping each layer in plastic wrap and storing in an airtight container or freezer bag for up to three months. Store any leftover frosted lemon cake covered in the refrigerator for up to a week. A few edible flowers would also be lovely. Though the cake looks pretty with frosting alone, you can garnish it with fresh or candied lemon slices or fresh berries. Remove the cake from the refrigerator about 15 minutes before serving. Top the first layer with the second and spread the cream cheese frosting on the top and sides of the cake.Place that layer (trimmed side down) on your cake stand and evenly spread the top with cream cheese frosting. Use a serrated knife to trim the top off the first cake layer to create a flat surface.Add the lemon zest and beat until incorporated. Add the cream or milk, lemon juice, and vanilla extract. Beat for another minute then add one cup of confectioner sugar at a time.Using your mixer, beat the cream cheese and butter on medium-high speed until smooth.Run a knife around the edges of the pan and turn out the cake layers onto the racks to cool completely. Transfer the cake pans to wire racks to cool for approximately 15 minutes.Start checking at 30 minutes to avoid over-baking. Bake until a toothpick comes out clean, 30 to 35 minutes. Divide the batter evenly between prepared pans. ![]() Add the lemon juice, vanilla and lemon zest and beat until mixed in.
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