Primrose Bakery's lemon buttercream

(76 ratings)

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Lemon cupcakes
Lemon cupcakes
  • Makes: Tops 12 cupcakes or 1 cake

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This lemon buttercream recipe gives your cakes a real zingy finish. Use this icing from the Primrose Bakery on lemon cupcakes or to ice the middle and top of a lemon cake. This lemon buttercream will top around 12 cupcakes or 1 regular cake. It's so simple to make and takes around 10 mins in total. If you have any leftover store in an airtight container in the fridge for up to 2 days. Stir thoroughly before popping back into a piping bag or smoothing onto your cupcakes. Leftover buttercream can be stored in the fridge for up to 1 week. Make sure you beat thoroughly before using to pipe and decorate cupcakes again. Like most buttercream recipes, it's best served fresh. It's so easy to make this lemon buttercream, once you've mastered this recipe you'll be making it over and over again. It's the perfect alternative to classic buttercream. So if you want to create something at home that looks and tastes as good as shop bought icing, try this buttercream recipe and youíll not be disappointed. Lemon buttercream tastes really light and the citrusy flavour of the freshly squeezed lemon juice really compliments the sweetness of the icing sugar. Whether you want something to top cupcakes or a lovely birthday cake, you canít go wrong with lemon buttercream icing Ė itís a real crowd pleaser and will become one of those recipes that you go back to again and again.


  • 115g unsalted butter, at room temp
  • 30ml freshly squeezed lemon juice
  • 2 tsp grated lemon rind from an unwaxed lemon
  • 500g icing sugar, sifted

Store any unused icing in an airtight container at room temperature for up to 3 days. Make sure to beat well before re-using.


  1. To make this cupcake recipe, in a large bowl, beat the butter, milk, lemon juice, lemon rind and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until thick and creamy. This can take several minutes.

Your rating

Average rating

  • 4
(76 ratings)

Your comments


I suspect the milk is two tablespoons based on an almost identical recipe I just used - I just did a half amount for a single filling layer in a 7" circular sponge


have you actually read it properly?? 30ml not 300ml

Diane Curran

30 mls of lemon not 300

Andy Davy

Has any actually TRIED this recipe? Where is the milk in the ingredients (apparently has to be beaten in at the first stage). And 300ml of lemon juice? Over half a pint? You've got to be joking - unless you want a sort of lemony slurry. Not clever at all.

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