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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Homemade Butter Frosting Recipe

Lemon Butter Frosting Recipe

Lemon Butter Frosting for those award winning one of a kind cakes. Lemony fresh and creamy smooth, perfect for a lightly flavored lemon or orange cake. Also great on our good old fashion spice cakes.

1/2 stick Butter
1 pound Powdered sugar
dash Salt
1 Lemon, juiced
2 Tbs Milk
1 tsp Vanilla

Oven Temp ~
Baking Time ~
Pan Type ~ mixing bowl

Wash the whole lemon thoroughly, with a zester or grater, remove just the outside yellow skin of the lemon.
(This will be the zest of the lemon.)
Cut the lemon in half and squeeze out the juice.

Cream the butter, 1/2 pound sugar and salt. Add the lemon juice, 1 Tablespoon milk and the zest of the lemon. Cream.
Add remaining sugar and milk until the consistency is right for spreading. Beat lemon frosting at mixer's highest speed.
Use Lemon Butter Frosting immediately.

Frosting for 1 Cake
Nutrition facts:
Serving Size 50 g
Calories 185
Calories from Fat 35
Total Fat 3.9g 6%
Saturated Fat 2.5g 12%
Cholesterol 10mg 3%
Sodium 40mg 2%
Total Carbohydrates 38.3g 13%
Sugars 37.3g
Protein 0.2g
Vitamin A 2% • Vitamin C 4% • Calcium 0% • Iron 0%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!