This is the Icing recipe for the Lemon Cake. The recipe only makes enough icing to frost the top. So, adjust quantity to do sides and top.
Combine powdered sugar and remaining ingredients in a large bowl; stir with whisk until smooth. Place 1 cake layer on a plate and spread 1/2 of mixture of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top layer of cake. Garnish with strips of lemon rind or raspberries. Store cake loosely covered in refrigerator.
If doubling the icing recipe, reserve half of icing to frost the outside of the cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 903 | ||
Calories from Fat: 416 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.2g | 62 % | |
Saturated Fat 29.2g | 146 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 122.1mg | 38 % | |
Sodium 9.1mg | 0 % | |
Potassium 148.7mg | 4 % | |
Total Carbohydrate 129.4g | 38 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 127.7g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 903
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