The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 22, 2008
The perfect lemon frosting!! I like things really lemony, so instead of vanilla extract I used lemon. Frosted a lemon cake with it and it disappeared.
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Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 10, 2007
I'm not sure what everyone was talking about....I needed at least 6 Tbsb. of fresh lemon juice to get this to spreading consistency. Also, it was still too sweet with this extra juice. I think I'll look for something with less butter and more lemon flavor.
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mgk

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 8, 2007
I didn't have fresh lemon juice, but I used the bottled stuff and it still turned out great!
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Cooking Level: Intermediate

Home Town: Portage, Michigan, USA
Living In: River Falls, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 12, 2007
I made this frosting to frost a lemon cake. It was a little too strong for the cake but would probably be yummy on top of a plain white cake. Pretty good and will probably make again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 4, 2007
This was really YUMMY! It was perfect the way that the lemon cut the sweetness of the icing.
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Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada
Living In: Sherwood Park, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 30, 2007
I made this to go with Lemon Fluff Cake. Plenty of lemon taste and the perfect amount for the cake. Many Thanks.
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KEZ
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Home Town: St Austell, Cornwall, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 29, 2007
Simple and tasty. I used fresh lemon juice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 25, 2007
SO yummy! Fit perfect with the box lemon cake I made. It was light and just the right amount of lemon, sweet but not too sweet.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 6, 2007
This is a very good recipe. I have used it as Lemon, Vanilla, and Chocolate.
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Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA
Living In: Hillside, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Reviewed: Aug. 18, 2007
Very nice frosting. Used it to ice a lemon sheet cake. If you want a really lemony taste, use lemon extract in place of the vanilla, or do half vanilla and half lemon.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 7, 2007
i added more lemon juice,then called for,and it was divine! i used it on top of the glorious sponge cake also on this site. will use this icing again,thank you!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 27, 2007
Wonderful recipe. Will use again and again.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 26, 2007
This icing was excellent with a few changes. I thought the original recipe was too buttery so I added 2 more cups of confectioners sugar, and 2 more tablespoons of lemon juice. After a thorough mixing it was delicious and perfect for my lemon cupcakes.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 22, 2007
I've never made Lemon Icing before and this is great. I substituted palm oil for the butter and added lemon zest. This is great on the Lemon Fluff Cake on this site.
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Cooking Level: Expert

Home Town: Cody, Wyoming, USA
Living In: Laramie, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 26, 2007
This was great on my lemon pound cake. The only thing that I did different was added a little less powdered sugar and a little more lemon juice to make it into a glaze consistency to pour on top of the cake. I will definitely use this again.
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Cooking Level: Intermediate

Home Town: Washington, D.C., USA
Living In: Bowie, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 20, 2007
This icing was gorgeous. I used it to ice powdered sugar cookies.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 15, 2007
Wonderful!!! I wanted a thick icing so I only used 2 cups of the sugar and it was perfectly what I wanted. :) I put it on top of lemon pound cake, very lightly flavored and it was just the perfect topping!! We didn't think it was too tart in the least. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 20, 2007
Thank you for the recipe, it was the first time I made icing that came out great. I did use milk instead of lemon juice. Yummy, my girls loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 17, 2007
I added the zest from 1/2 lemon, and 2 Tbsp. orange juice (In addition to the 2 Tbsp. lemon juice) to make it less tart. Very nice with Carol's White Cake with Lemon Filling on this website.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 7, 2007
nice, sour lemon flavor! delicious. I substituted coconut extract for the vanilla extract
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Cooking Level: Beginning

Home Town: Annapolis, Maryland, USA

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