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Lemon Cream Chiffon Cake
Ingredients
- 1 pkg. lemon chiffon cake mix
- 2 1/4 c. sifted confectioners' sugar
- 1 teaspoon lemon juice
- 1 T grated lemon peel
- 4 1/2 ounce soft cream cheese
Directions
- Bake cake according to package directions. Cool.Make glaze - In small bowl of electric mixer beat cheese till very light. (On medium speed.) Add in sugar gradually with lemon juice beating till very light and fluffy. Stir in lemon peel. Use to glaze top of cake letting it drizzle down side. Chill about 1 hour or possibly till serving time. Makes 10 to 12 servings.
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