Lemon Cream Cheese Frosting

This is probably my favourite frosting – perfect for icing carrot cakes, banana cakes, red velvet cupcakes and lemon cakes (actually, pretty much any cake you can think of). It takes very little time & effort to make, but really packs a punch. Feel free to add more lemon rind or even some lemon juice for an even bigger lemon hit.

This frosting makes enough to cover the top & sides of an 8″ round cake, the top of a large log cake or approximately 24 cupcakes.


40g (1 tablespoon) softened butter
60g cream cheese (e.g. Philadelphia)
1 teaspoon lemon rind
1 ½ cups icing sugar, sifted

Beat butter & cream cheese until smooth and creamy.

Add in the lemon rind and icing sugar and beat until smooth.

Spread evenly or pipe onto your cooled cake/cakes.

Decorate as desired.


Recipe from Aunty Cynth