This is a great recipe for a sheet cake. If you are going to use it in a layercake, reduce the lemon to 1 teaspoon.
- 1 1/2 (8-oz.) packages cream cheese, softened
- 1/4 cup butter, softened
- 1/4 cup fresh lemon juice
- 1 (16-oz.) package powdered sugar
- 2 teaspoons lemon zest
- Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest.