11 lemon frosting recipes

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

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.

These chocolaty and moist cupcakes are filled with cream cheese and chocolate chips filling that adds extra creaminess and chocolaty taste into every bite. Decorate these delicious cupcakes into Halloween spiders, skulls, skeleton, mummies... Whichever way you or your kids love. Being creative and make sure to make a few bunches, they will disappear quickly.

Toffee bananas are the classic Chinese restaurant dessert: deep-fried banana pieces coated in molten pulled-sugar syrup, then dipped in ice water for a glassy, shatter-crisp shell.

Two-layer white cake filled with lemon curd, covered in fluffy seven-minute frosting, and pressed with shredded coconut. A classic Southern-style coconut cake with a tangy lemon surprise inside.

Soft banana oatmeal cookies packed with walnuts, warm spices, and a tangy mashed-banana frosting. Old-fashioned cookies with a fruity lemon-bright finish.

Banana Spice Lemon Drops are soft drop cookies with cinnamon and cloves, topped with a bright lemon butter frosting. A 3-dozen batch in 30 minutes with an unexpected banana-citrus flavor contrast.

A European-style layered chocolate cake with rum-laced frosting, warm cinnamon, and a hint of lemon zest. Two thin cake strips sandwiched with rich chocolate buttercream.

Orange dream cake with fresh orange and lemon juice baked into a tender crumb, topped with a coconut whipped cream frosting spiked with citrus zest. Chilled and refreshing.

Banana layer cake stacks two tender 8-inch rounds and slathers them in a real banana frosting brightened with lemon juice. Twice the banana, twice the reason to skip the boxed mix.

Gold cake is a rich, egg yolk-based layer cake with lemon zest, frosted and sprinkled with shredded coconut. Six egg yolks give this two-layer cake its golden color and tender, velvety crumb.