In a large bowl, mix together cream cheese and butter.
Mix in vanilla extract, lemon extract, and lemon zest.
Mix in powder sugar until creamy, adding lemon juice to thin it out if needed.
Stir in food coloring if using.
Place frosting in the fridge to allow it to firm up a bit before frosting.
Stir the frosting until it’s creamy and spreadable and frost the cakes.
Garnish with additional lemon zest if desired.
Notes
The key is to take the cake out of the oven a few minutes before it’s completely done (when moist crumbs cling to a toothpick inserted into the center) and allow it to finish baking as it cools down in the hot pan. This timing will vary depending on your oven, which is why it’s best to check cakes before the listed done time.
Enjoy !
