Reviewed: May 17, 2013

Love it...with a few changes. Agree with the reviews that say it's rather sweet as is. I used 1/2 butter as called for, 2 1/2 cups powdered sugar, 1 tsp of vanilla, and an entire lemon squeezed, about 4 tbsp, as well as the pulp. It is PERFECT. Sweet and tart!

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pumpkinpjays

Reviewed: Apr. 11, 2013

LOVE THIS!! loved it was real lemon juice, I even added a little zest to it!! ;D I used it on a two layer (boxed) lemon caked- lemon pudding in the middle and topped it off with some fresh blueberries. KEEPER!!

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peachiekeen

Reviewed: Mar. 30, 2013

Perfect. Very lemony, made the cake!

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FLYGURL814

Reviewed: Mar. 15, 2013

AMAZING!!!!.... after my changes... I made this w/ 2 sticks of room temp unsalted butter, zest of 1 whole lemon, juice of 1 lemon, 2T of room temp milk, 1T vanilla and enough confec. sugar to get my preferred consistency

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aridings

Cooking Level: Expert

Reviewed: Mar. 14, 2013

I tried this recipe and loved it. I used the recommendations by blondiecakes and the frosting came out wonderful. I topped the frosting with lemon zest to add a little more color as well as added lemon zest in the actual recipe. The frosting melts in your mouth! I used Italian butter so the frosting came out so smooth and that's why the frosting melted in your mouth. Thanks for your suggestions blondiecakes! Also for those of us who are not mathmatically inclined, 2 lbs is more or less 6 cups (powder sugar ingredient in blondiecakes suggestions). Just looking out for you all and saving you all a google search ;) Happy Baking!.

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Reviewer:

Issaka

Reviewed: Feb. 22, 2013

Great base recipe. I ended up adding the juice from a whole lemon (it's more like 4ish tablespoons than 2) as well as a tablespoon-ish of half n half in order to make it go from super stiff icing to creamy enough to smear over a lemon loaf cake I made in an attempt to duplicate Starbuck's lemon pound cake (my fav). I used the "Lemon Cake" recipe from this site using a box of yellow cake mix and a box of lemon pudding. I didn't make that recipe's icing, obviously, and I put them in my 1lb bread pans and baked for 35min at 350. I glazed them with *this* recipe's icing after the loaves cooled for 15min and the icing formed a perfect layer on the top and then slightly dripped down the sides just like Starbucks! They are in the fridge cooling right now -- can't wait to see how they taste, but they look picture perfect!

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Reviewer:

faithchops

Living In: Nashville, Tennessee, USA

Reviewed: Feb. 14, 2013

This icing perfectly complimented a coconut cake and has a good balance between sweet and lemony. It held its shape nicely when piped.

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Reviewer:

burgundy909

Cooking Level: Intermediate

Living In: North Bay, Ontario, Canada

Reviewed: Jan. 27, 2013

A great, easy recipe for lovely lemon cake frosting! When I'd just made it, I thought there might be too much lemon juice in it, but once I'd iced the cake with it, I realised it was perfect. It was maybe a tad bit dry, but this might be my mistake of not having enough icing sugar and using 70g of white sugar instead to substitute. Otherwise, a very nice way to add a little lemon taste to an ordinary yellow cake. :)

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