Nicely lemony and perfectly proportioned to make the consistency I wanted with no adjustments. Halved recipe from Sally's Baking Addiction. I thought that was plenty for 2 9“ rounds but the original recipe says it's enough for one 9×13. Maybe if you want equal parts frosting and cake?

• 1 stick unsalted butter, softened
• 2 1/4 c (270g) confectioner's sugar
• 1 1/4 T fresh lemon juice (1/4 T is 3/4 t)
• 1 T heavy cream
• 1 t lemon zest
• pinch of salt

1. Beat the butter until creamy, about 2 minutes.
2. Add powdered sugar, lemon juice, cream, and zest. Mix gently to combine then beat for 3 minutes.
3. Add up to 1/4 c more sugar or 1/2 T more cream if the frosting is too thin or thick.

originally submitted by jes_p on Jul 16, 2020