This easy lemon cream cheese frosting adds a hint of freshness and subtle tang, making it perfect on the lemon pound cake recipe above in a lamb cake mold.
1/2cupunsalted butter (115 g, 1 stick)at room temperature
3 1/2 to 4cupsconfectioners' sugar (440 to 500 g)sifted
2teaspoonsfinely grated lemon zest
2teaspoonsfresh lemon juice
1/2 teaspoonpure vanilla extract
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth. With the mixer on low, gradually add the confectioners' sugar, lemon zest, lemon juice, and vanilla until incorporated. Turn the mixer to medium-high and mix until the frosting is fluffy.
Notes
The recipe provides enough frosting to cover one lamb cake.