One of my favorite flavors, especially in spring, is lemon. There is something so beautiful, bright and refreshing about lemon, especially in desserts. I am always looking for ways to work lemon into my baking and today I have a delicious recipe for a lemon pound cake with a lemon cream cheese frosting to share with you. This lemon cake is a fantastic choice to serve as one of your Easter desserts.
This cake tastes and feels like spring. The lemon flavor is just perfect, not overpowering by any means, just the right amount for everyone. While the cake itself is delicious, the lemon cream cheese frosting is so scrumptious; it’s truly one of my all-time favorite frostings. The combo of smooth and creamy PHILADELPHIA Cream Cheese and a hint of lemon is an absolute winner.
This cake is closer to the texture of a pound cake than a layer cake, and it’s wonderfully moist. It could be served without frosting, which could be a great option for Easter brunch. Either way, your guests will love it.
This recipe comes together quite easily, and the cake gets its great flavor thanks to both a lemon cake mix and Lemon Flavor JELL-O Pudding Mix.
The frosting starts with PHILADELPHIA Cream Cheese, and is completed with some butter, lemon extract, milk, powdered sugar, lemon zest and a few drops of yellow food coloring can be added for a pretty yellow tint if desired.
You can skip the lemon zest if you like, but a bit of fresh lemon zest on top of your cake really finishes it off beautifully, and looks so fun for spring.
I hope your family enjoys this cake as much as my family does. This might be one of my husband’s favorite desserts of all time, which says a lot when you bake as many desserts as I do!
Click here for the recipe: Lemon Cake with Lemon Cream Cheese Frosting