Lemon Frosting and Filling

Okay, okay I need some help finding the perfect white cake recipe.  I have tried to master this delicate cake, as it is B’s favorite, but just haven’t found the ‘one’.  As I didn’t want to have a dud for this casino cake…it was bad enough that I was experimenting with fondant for the first time…I decided to use a white cake mix.  In a pinch, you can never go wrong with a mix.  I have never used a lemon frosting, but had visions of delicate white cake surrounding lemon filling with fresh raspberries.  I found this recipe from Cake Central, and had to try it.  I knew that if I didn’t like it, I could always make sugar cookies and use this as the frosting.  I worried for nothing.  This frosting is light, spreads like a dream and the lemon is not overpowering.  Since the liquer did not hit me in the face when walking the aisles, I did not use the lemoncello liquer.  Please let me know if you use it and how it changes the texture and flavoring.  I think it is perfect without, but might just have to go hunting to find some, just so I can say which version is better.

The dice on top of the chocolate oreo cake were comprised of a 2 layer white cake with lemon frosting and fresh raspberries nestled in between.  I will definitely be making this again, Easter is right around the corner!

Lemoncello Frosting

(originally from Cake Central)


–         1 ½ cups powdered sugar

–         ¾ cup unsalted butter, softened

–         1 ½ Tbsp whole milk

–         4 Tbsp prepared Lemon Curd

–         Lemon Zest (optional)

–         1 tsp Lemoncello liquer (optional)


Whip butter and sugar on High speed (scrape down) for 5 minutes until light and fluffy, on low speed add milk (add lemoncello liquer) continue to whip on high for a minute, then fold in lemon curd and lemon zest.

2 thoughts on “Lemon Frosting and Filling

Comments are closed.