Lemon Frosting

Yellow Cake With Lemon Curd Filling, Lemon Frosting, Chopped Pistachios, and Candied Lemons
Christopher Baker
A chopped pistachio coating adds a great nutty contrast to the lemon-curd-filled cake iced with lemon frosting.

Get the recipe.
Makes 4 1/2 cups
preparation
5
minutes
cooking
10
minutes

Ingredients

2
cups
(4 sticks) unsalted butter, at room temperature
2
tablespoons
finely grated lemon zest
1
pound
confectioners’ sugar (about 3 3/4 cups), sifted
pinch kosher salt

Directions

  1. Using an electric mixer, beat the butter and lemon zest on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the salt, and beat until smooth, scraping down the sides of the bowl as necessary.
Dawn Perry
April 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 268
  • Fat 30 g
  • Sat Fat 20 g
  • Cholesterol 80 mg
  • Sodium 15 mg
  • Protein 0 g
  • Carbohydrate 38 g
  • Sugar 37 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 11 mg
What does this mean? See Nutrition 101.