63 lemon frosting recipes

This is a refreshing and delicious frosting that can be used for frosting cakes, cupcakes, or cookies. The citrus flavor is a winner, adding some sourness and freshness into the sweetness, with the creamy and smooth texture!

Carrot cake with lemon cream cheese frosting, made ultra-moist with pureed carrots, crushed pineapple, and toasted walnuts. The bright citrus frosting cuts the sweetness on this towering three-layer cake.

These yogurt lemon cupcakes are delicious, they are so moist and lemony; if you don't have lemon extract, just add more freshly grated lemon zest and juice; frost them with the delicious lemon cream cheese frosting, decorate them into your favorite Easter characters. Everyone will enjoy these cute and delicious cupcakes.

Frosted lemon bars made in the microwave with fresh lemon zest and a tangy lemon frosting. Soft, cakey cookie bars ready in under 30 minutes.

Orange lemon frosting made with real citrus zest, fresh juice, butter, and egg whites beaten into powdered sugar. A bright, tangy buttercream for cakes and cupcakes.

Served at the Relief Society "singing in the rain" program.

Sunshine cake with bright lemon frosting, an airy egg-yolk-and-white sponge baked in a tube pan with lemon zest and extract. Tender, fragrant, finished with a tangy lemon glaze.

Mimosa cake is a marbled angel food cake with lemon butter cream frosting. White meringue batter and golden egg yolk batter are spooned alternately into a tube pan for a two-toned, cloud-light sponge.

A moist cinnamon-spiced sheet cake loaded with chopped apples and walnuts, topped with tangy lemon butter frosting for crowd-pleasing potluck perfection.

Spiced gingerbread cupcakes topped with tangy lemon cream cheese frosting. The warm spices meet bright citrus in every bite, creating a holiday treat that's cozy and refreshing at once.

Favourite Sugar and Spice Cookies with Lemon Frosting recipe

Sour Cream Banana Cake with Butter Lemon Frosting recipe

If you forgot to make a cake for dessert, then try this delicious Boston cream pie that doesn't take long to make!

A winner in Senior division of the 1953 Pillsbury bakeoff.

An elegant German zucchini cake with coconut, candied cherries, rum, and lemon, lightened with whipped egg whites and finished in a glossy chocolate glaze. Baked in a traditional Rehruecken mold for a stunning presentation.

Sautéed chicken cutlets with asparagus, spring onions, saffron, and a parsley-tarragon-citrus gremolata. A restaurant-style spring dinner that builds big flavor in a single skillet in 30 minutes.