Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1/4 cup (60ml) fresh lemon juice
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. Soften the butter at room temperature for at least 30 minutes.
  2. In a large mixing bowl, beat the softened butter using an electric mixer until creamy and pale (about 2-3 minutes).
  3. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined.
  4. Add lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat on medium speed until fluffy and fully combined (3-5 minutes).
  5. If frosting is too thick, add a teaspoon of lemon juice or milk. If too thin, add more powdered sugar as needed.
  6. Give the frosting a final mix and taste to adjust sweetness or acidity as desired.
  7. Spread or pipe the frosting onto your cooled lemon cake.