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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 layers 225g Recipe makes 2 layers) |
||
| Calories 857 | ||
| Calories from Fat 157 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.5g | 26% | |
| Saturated Fat 11.0g | 54% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 45mg | 15% | |
| Sodium 202mg | 8% | |
| Potassium 29mg | 0% | |
| Total Carbohydrate 180.8g | 60% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 176.7g | ||
| Protein 0.3g | 0% | |
Ingredients
- 1 teaspoon fresh lemon rind, grated
- 3 tablespoons butter
- 3 cups confectioners' sugar, sifted
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1 dash salt
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.
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- Course > Desserts > Cakes > Fillings & Frostings
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Featured Reviews for This Recipe
From: dancerchick1005
On Jun 16, 2009
I doubled this recipe becuase we like a well-frosted two-layer cake in my home, and it was well-worth it for the extra frosting now tucked away in the back of the fridge 
The flavor is light yet satisfying, and the texture is perfect-- not too thin or too thick. I used it to frost a raspberry buttermilk cake that also had lemon juice in it, and came away with a refreshing summer dessert. Even my dad, who hates anything lemon-flavored, loved this frosting and kept pestering me for another spoonful! Definitely a keeper for my recipe book.
From: MonaPizza
On May 9, 2006
I made this to go with the "Incredible Lemon Cake" which is also on this site and an awesome cake! The frosting was very sweet and tangy and very good overall. My only problem was that I found this recipe was not enough to ice a 2 layer cake. I had to make another batch because I didn't have enough for the sides of my cake. I would recommend doubling this if you are using to ice a layer cake.
From: DeSouter
On Feb 20, 2005
Awesome! Phenomenal! Wonderful! I can't say enough good things about the flavor of this frosting. There is a burst of lemony sunshine in every bite you take. Use FRESH lemon juice and don't forget to use the zest. Remove it with a veggie peeler if you don't have a zester, then super-julienne it with a very sharp knife. I paired this with Mean Chef's Lemon Sour Cream muffins, which are more cake-like than muffin-y. What a pairing!
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