I was asked to make a cake for a baby shower brunch over the weekend and I wanted to make something breakfast-y! As breakfast like as a cake can be anyway :) I decided to make a blueberry breakfast cake (click here for recipe). I usually just bake it in a 9x13 and serve it directly from the pan so I was a little nervous about it turning out of the pan okay. I doubled the cake recipe and baked it in two well-greased 9 in. round cake pans and luckily it fell right out!
But what to do for frosting? What to do? Finally, after much thought I decided to make a lemon buttercream. And then I thought...what's lemon without cream cheese really? And thus an amazing new frosting recipe was born. It was easy and smooth and went great with the blueberry cake. It's also flavorful enough to hold it's own on a simple white cake. One recipe will make enough frosting for one 9in. round cake or 24 cupcakes. It's cool and tangy and perfect for summer!
Lemon Cream Cheese Butter Cream Frosting
1/2 cup butter (room temperature)
1/4 cup shortening (room temp)
1/4 cup cream cheese (softened)
4 cups powdered sugar
2 T. lemon juice
1 tsp. lemon zest* (or zest from 1 fresh lemon)
2 T. milk**
Cream butter, shortening, and cream cheese together until well combined and smooth. Beat in powdered sugar one cup at a time, taking time to let sugar mix in between each addition. Add lemon juice and lemon zest. Add milk 1 T. at a time.
* For stronger tasting frosting add extra lemon zest
**For thinner frosting add extra milk until desired consistency is reached.
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