Ingredients
1 pkg. lemon chiffon cake mix
2 1/4 c. sifted confectioners' sugar
1 tsp. lemon juice
1 tbsp. grated lemon peel
4 1/2 oz. soft cream cheese
2 1/4 c. sifted confectioners' sugar
1 tsp. lemon juice
1 tbsp. grated lemon peel
4 1/2 oz. soft cream cheese
Directions
Bake cake according to package directions. Cool.Make
glaze - In small bowl of electric mixer beat cheese until very light.
(On medium speed.) Add sugar gradually with lemon juice beating until
very light and fluffy. Stir in lemon peel. Use to glaze top of cake
letting it drizzle down side. Refrigerate about 1 hour or until serving
time.
Makes 10 to 12 servings.
Makes 10 to 12 servings.
No comments:
Post a Comment