Time 15m Yield Makes about 5 cups Number Of Ingredients 4 Steps:
Beat cream cheese, butter and sugar until smooth, about 5 minutes. Beat in lemon zest and juice. Refrigerate in an airtight container up to 3 days. Stir until smooth before using.
Time 40m Yield 2 dozen. Number Of Ingredients 12 Steps:
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in lemon zest., Spread into a greased 13x9-in. baking pan. Bake at 350° for 18-22 minutes or until center is set and edges are golden brown. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar, lemon juice and zest. Frost top and cut into bars. Store in the refrigerator.
Time 10m Yield 12 Number Of Ingredients 4 Steps:
Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.
Time 1h Yield Serves 12 to 16 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan; dust with flour. Whisk together flour, baking powder, baking soda, and salt. Beat butter with 1 cup sugar on medium speed in a mixer fitted with the paddle attachment until light and fluffy, 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low and add flour mixture in two batches, alternating with buttermilk and beginning and ending with flour. Transfer batter to prepared pan, smoothing top with an offset spatula. Bake, rotating pan halfway through, until cake is golden and puffed and a tester inserted in center comes out clean, 22 to 25 minutes. Let cake cool completely in pan on a wire rack. Combine lemon zest and remaining 1 teaspoon sugar. Use an offset spatula to spread cake with frosting. Sprinkle with lemon sugar. Serve, with blueberries.
Time 5m Yield 24 servings, 2 Tbsp. each Number Of Ingredients 4 Steps:
Beat all ingredients except sugar in large bowl with mixer until blended. Add sugar gradually, mixing well after each addition.
Time 8m Yield 2 cups, about Number Of Ingredients 5 Steps:
In a large bowl, cream together all ingredients until thick, smooth, and spreadable; use immediately. Store frosted goods covered in the refrigerator; bring to room temperature before serving.
Time 10m Yield Makes about 3 1/2 cups Number Of Ingredients 5 Steps:
Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest.
Yield 15 Number Of Ingredients 6 Steps:
Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners’ sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.
Yield 32 Number Of Ingredients 6 Steps:
Beat cream cheese and butter in a bowl until combined. Beat in powdered sugar and lemon juice. Beat in 2-1/4 to 2-1/2 cups more of powdered sugar till frosting is of spreading consistency. Stir in a few drops of yellow food coloring.
Yield Makes 4 3/4 cups Number Of Ingredients 5 Steps:
Using electric mixer, beat cream cheese and curd in large bowl until smooth. Add remaining ingredients and beat until well blended, about 2 minutes.
Time 5m Yield 2 cups Number Of Ingredients 5 Steps:
Beat together cream cheese, butter and lemon juice. Add peel. Gradually add powdered sugar; beat until smooth and creamy.
Yield Makes 4 1/2 cups frosting, enough to fill and frost one 8-inch layer cake or to frost 24 cupcakes Number Of Ingredients 6 Steps:
In a standing mixer fitted with the whisk attachment, whip the cream cheese and butter on medium-high speed until combined and airy, about 2 minutes. Mix in the lemon zest, lemon juice, and vanilla. Sift the powdered sugar onto a piece of parchment or wax paper. With the mixer on low speed, slowly pour the sifted powdered sugar into the frosting (use both hands to bend the paper so the sugar pours slowly into the bowl). Scrape down the sides of the bowl with a rubber spatula. If the frosting seems too soft to spread, allow it to chill for 15 minutes in the refrigerator.
