- 1 package (3 ozs) cream cheese
- Grated rind of 2 lemons
- 1 tablespoon lemon juice
- 1 cup powdered sugar (about)
Blend cream cheese, rind, and lemon juice with a fork. Add enough powdered sugar to make frosting right consistency for spreading.
Spread on cake.
Yield: Enough frosting for 8×8- or 9×9-inch cake or 24 cupcakes.