Use this frosting on top of Sunny Lemon Cake.

Makes enough to frost one cake


  • 6 oz brick-style cream cheese, softened
  • 1 cup unsalted butter, softened
  • 4 cups confectioners' sugar
  • 1 Tbsp. finely grated lemon zest
  • 1⁄2 cup freshly squeezed lemon juice


In a large bowl, using an electric mixer on high speed, beat cream cheese and butter until creamy. Gradually add confectioners’ sugar, beating on low speed until blended. Scrape down bowl with a spatula. Add lemon zest and lemon juice; beat on high speed for 1 to 2 minutes or until fluffy. Cover and refrigerate for 30 to 45 minutes or until firm enough to spread.

From Piece of Cake! by Camilla V. Saulsbury © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.


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