- 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
- Combine 1 3/4 cups confectioner’s sugar with butter, lemon juice, cream and rind. Beat smooth.
- Add remaining 1 3/4 cups sugar. Beat until spreading consistency.
Lillian Davis Goucher’s recipe box.
(4.00 out of 5)
This is great for carrot cake-not as sweet or heavy as cream cheese frosting. [I leave it thin and drizzle it on.]
For years, angel food cake with lemon frosting was the Shoemaker family’s default birthday cake. Yum.
@Ruth – your mother (Virginia Goucher Lehman) sent a few recipes and included this one!