Total Time
Prep 15 mins
Cook 30 mins

From the Southern Heritage Cooking Library Cakes Cookbook

Ingredients Nutrition


  1. Cream butter, gradually add sugar, beating well.
  2. Add remaining ingredients, beat until smooth.
  3. Will frost a 3-layer (9 inch) cake.
Most Helpful

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!

Greeny4444 May 17, 2009

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!

Peaches1027 November 30, 2008