Lemon Buttercream Frosting

"A delicious offering from an old Family Circle cookbook."
photo by stereoearkid photo by stereoearkid
photo by stereoearkid
photo by Marcia P. photo by Marcia P.
photo by kayla21832004_80035 photo by kayla21832004_80035
photo by CoolMonday photo by CoolMonday
photo by CoolMonday photo by CoolMonday
Ready In:
9 inch double layer cake




  • Beat butter or margarine until soft in a medium sized bowl.
  • Beat in confectioners' sugar alternately with lemon rind, salt lemon juice, and milk.
  • Continue beating until smooth and spreadable.

Questions & Replies

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  1. Delicious & simple frosting recipe. I was out of yellow food coloring, but I'd recommend it--it was a pretty plain off-white color. Yellow would have been so much prettier. This made plenty to generously cover a 12-cup bundt cake. It was a little on the stiff side, so have a little extra lemon juice or milk on hand in case you need it. Thanks for sharing, Molly!
  2. Wonderful frosting - tastes like you are eating lemonade! At first this didn't seem to have the intense lemony flavor I was hoping for and it seemed too grainy. However, when I served the cake the next day it was smoother and had a nice lemon flavor. I also grated more lemon rind and sprinkled the top of the cake with it for decoration and flavor which was nice. I used it to frost a double layer 9 inch cake and there wasn't quite enough. The frosting is so sweet though I think next time I'll use a lemon filling in the middle and this frosting on the top and sides.
  3. This recipe is awesome! I wanted more flavor to my frosting so I added a tablespoon of limoncello liqueur, and it turned out perfect. I added the frosting to lemon cupcakes that had a raspberry filling and my coworkers (for whom I had made these for) couldn't get enough.
  4. Yuummyy! Not too tart and not too sweet. Just delicious! Paired it with my coconut cream cake.
  5. Used this to frost Extreme Lemon Bundt Cake Recipe #110604 for my husband's birthday. Delicious !



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