Lemon cream cheese topping for Carrot Cakes and Pound Cakes


  • 3/4 cup                         powdered sugar
  • 1 x 3 oz                          pack of cream cheese
  • 1 tablespoon                fresh lemon juice
  • 1 teaspoon                    finely grated lemon peel
  • 1 teaspoon                    vanilla
  • 1/4 cup  (or more)       whipping cream

Blend sugar, cream cheese, lemon juice, lemon peel and vanilla in a processor, using on/off turns. Blend in enough cream to form a thick but pourable icing. Makes 1 cup

NOTES : Use as icing for CARROT CAKE if you bake it in the bundt pan. Also good on POUND CAKE. (click links to see recipes)

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