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Lemon Frosting

Yellow Cake With Lemon Curd Filling, Lemon Frosting, Chopped Pistachios, and Candied Lemons
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Makes 4 1/2 cups| Hands-On Time: | Total Time:


  • 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


  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.
By May, 2011

Nutritional Information

  • Per Serving
  • Calories 415Calories From Fat 268
  • Fat 30g
  • Sat Fat 20g
  • Cholesterol 80mg
  • Sodium 15mg
  • Protein 0g
  • Carbohydrate 38g
  • Sugar 37g
  • Fiber 0g
  • Iron 0mg
  • Calcium 11mg
What does this mean? See Nutrition 101 .

Quick Tip

KitchenAid 5-Quart Artisan Stand Mixer
The frosting will keep in the refrigerator for up to 1 week. Bring to room temperature and, using an electric mixer, beat on low until light and fluffy before using.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.