Total Time
10mins
Prep 10 mins
Cook 0 mins

Lovely frosting, makes enough frosting to cover tops and sides of two 9-inch layers

Ingredients Nutrition

Directions

  1. Add lemon rind to butter; cream well.
  2. Add part of sugar gradually, blending after each addition.
  3. Combine lemon juice and water; add to creamed mixture, alternately with remaining sugar, until of right consistency to spread.
  4. Beat after each addition until smooth.
  5. Add salt.
  6. Makes enough frosting to cover tops and sides of two 9-inch layers, or to cover the top and sides of golden sponge loaf.
Most Helpful

Made this as part of a red and yellow graduation theme. I added some meringue powder to make it stiff enough for cupcakes and a little food coloring to fit with the color theme. This frosting was a huge hit.

5 5

Beautiful!! Very easy to make and tastes great even without the zest. I didn't have any fresh lemons so used bottled lemon juice. It still turned out awesome. I can imagine how terrific it would be with the zest and fresh juice. It made enough to generously frost an 8 inch Meyer's Lemon Cake from a boxed mix. I will add this to my tried and true file.

5 5

Loved this recipe! Very simple to make and really lemony (if thats a word). I did make sure to add the zest from two smaller lemons and 2 1/2 tbsp of the lemon juice from the lemons. I played with the water to get it to the right consistency. Just add a little at a time. I was able to cover 30 lemon poppy seed cupcakes. I did skimp a bit on the last 3 to make it stretch though. If you like a lot of frosting for a two layer cake I would definately double this recipe. Use it quickly cuz the frosting tends to start to form a a light crust if it sits. If it does just add a little bit more water and smooth it out before you apply it on cake.