Prep 15 mins
Cook 30 mins
From the Southern Heritage Cooking Library Cakes Cookbook
- 2⁄3 cup butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon grated lemon rind
- 2 tablespoons lemon extract
- 6 drops yellow food coloring
- Cream butter, gradually add sugar, beating well.
- Add remaining ingredients, beat until smooth.
- Will frost a 3-layer (9 inch) cake.
I made half of this recipe to frost a Lemon Layer Cake for Two. I didn't add lemon rind or yellow food coloring, because I didn't have any, and for me, lemon juice would've been a bit less "harsh" than lemon extract. I added about 1/2 tsp. of lemon curd, and I kind of found my perfect balance using milk and powdered sugar, to get it to a spreadable-but-stickable consistency. It was easy, though. Thanks for posting!
I made this without the lemon rind and food coloring because I didn't have any on hand. This frosting turned out perfect! The flavor is very lemony and not too sweet, the consistency is rich and creamy, and the frosting dried to a nice consistency too. I used it to frost sugar cookies. Without the food coloring it was a very pale yellow, almost ivory, a beautiful color. I can't rave enough about this frosting. I will make this over and over. Thank you for posting this recipe!