Prep 10 mins
Cook 0 mins
This frosting is to die for if you love lemon! Perfect as the frosting on a white or lemon cake. I think I found this in Betty Croker's cookbook, but can't remember. VERY VERY LEMONY!
- 1 1⁄4 cups butter or 1 1⁄4 cups margarine, softened
- 2 teaspoons grated lemons, rind of
- 3 tablespoons lemon juice
- 3 cups powdered sugar
- Beat butter, lemon peel and lemon juice in medium bowl on medium speed until smooth.
- Gradually beat in powdered sugar.
- Beat 2 to 3 minutes longer or until light and fluffy.
- Note: This frosting is very lemony.
- However, when eaten the next day, it isn't as lemony and still very good.
- Will cover a 9 x 13 cake or bunt cake.
Oh wow! This was very good! My DH wouldn't stop sticking his finger in the bowl! We have some left from the small cake so he ended up layering some in between cookies to munch on. No more sugar for him!
I was very impressed with this frosting. It turned out very with a very light texture, almost like a whipped cream frosting with a very nice lemon flavour. I had enough icing for a two layer round cake but I didn't use it to fill the cake. Maybe I just like more frosting on the cake than others. It was not to sweet at all which is something else I liked about it. I will definitley use this frosting again. Thank you.
A keeper! I made this for a yellow cake that I baked in a 8 3/4" x 12" pan. After the cake cooled, I cut the cake in half, so that I had a square 2-layer cake. I followed the frosting directions just as printed, the only thing I did not in the recipe is sift the powdered sugar before adding to the other ingredients. This was very easy and quick and had enough frosting to not only frost the top and sides of the cake but between the two layers generously. Both my husband and I like lemon flavor and did not find it was a strong flavor at all. Thank you Veronica, it was a winner.