Hi Becky,

I usually put a buttercream frosting on this particular cake, sometimes I substitute lemon extract for the vanilla extract.

Buttercream Icing

2 cups sugar
1/2 cup water
3 eggs, at room temperature
1 1/4 pounds, (5 sticks) butter, unsalted
at room temperature
1/2 teaspoon vanilla

Combine sugar and water in a saucepan. Cover
and cook over medium-high heat until syrup
reaches soft ball stage(240 degrees) on a
candy thermometer.
Beat eggs in a blender or mixer. Keeping the
mixer or blender on a medium speed, add syrup
in a slow stream to eggs. Set mixture aside
until cooled to room temperature.
Place butter in a seperate bowl in mixer with
the balloon whisk attached, and whip. Add
syrup to butter and continue to mix until
smooth. Add vanilla; mix until incorporated.