1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter
2 tsp. pure lemon extract
3-1/2 cups powdered sugar
3 Tbsp. milk
zest of two lemons, optinal
3-4 drops yellow food coloring
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Let's Make It
HEAT oven to 350°F.
BEAT cake ingredients in large bowl with mixer until blended; pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Beat cream cheese, softened butter and lemon extract in a bowl until light and fluffy. Add in your yellow food coloring if using (3-4 drops is perfect for a light yellow shade). Mix until well combined.
Add in your powdered sugar, one cup at a time, mixing well after each addition.
Add in three tablespoons milk, and mix until very well combined.
Once desired consistency is reached, fold in the zest of one lemon.
Once cake has cooled completely, apply frosting to cake.
As this is a tube pan cake, it does not have to be perfectly frosted. Garnish with remaining lemon zest.
Store in refrigerator.
If you desire a thinner frosting, add additional two tablespoons of milk, one at a time, mixing well after each addition.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.