Lemon Orange Frosting


"Frosting for General Robert E. Lee Cake or use your own white or lemon cake recipes. Enough to cover the sides and top of a 4 - 9 inch layer cake."
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servings 174 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Beat the butter until it has the appearance of thick cream, stir in confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in egg yolk and lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.



I loved this frosting its pretty good but I only give it 4 satrs because The 6 cups of confectioners sugar are way of, I dont know how 6 cups could be the recipe I only used 2 cups and it came o...

it was just okay. I had to add A LOT of lemon juice to give it any flavor besides confectioner's sugar.

I love this recipe, and I always use it with yellow cake.

This recipe is awesome! I always use it with our orange peel cookies!

Loved it! I made the recipe as it except I left out the lemon peel and orange peel. I used Earth Balance butter since my son is allergic to dairy. I added one tablespoon more of the orange jui...