Lemon frosting

  • 3 1/2 cups confectioner’s sugar (divided)
  • 1/4 cup melted butter
  • 1/4 cup lemon juice
  • 1 tablespoon cream
  • 1/8 teaspoon grated lemon rind
  1. Combine 1 3/4 cups confectioner’s sugar with butter, lemon juice, cream and rind. Beat smooth.
  2. Add remaining 1 3/4 cups sugar. Beat until spreading consistency.

Lillian Davis Goucher’s recipe box.

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3 Responses to Lemon frosting

  1. Ruth VanDusen says:

    This is great for carrot cake-not as sweet or heavy as cream cheese frosting. [I leave it thin and drizzle it on.]

  2. Nancy says:

    For years, angel food cake with lemon frosting was the Shoemaker family’s default birthday cake. Yum.

  3. Nancy says:

    @Ruth – your mother (Virginia Goucher Lehman) sent a few recipes and included this one!

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