Lemon Cream Chiffon Cake

Added: 22nd August 2006

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Using a cake mix with a homemade glaze brings it all together for this refreshing cake.

Ingredients

  • 1 18 1/4 oz. box lemon cake mix
  • 2 1/4 C. sifted confectioners' sugar
  • 1 tsp. lemon juice
  • 1 Tbs. 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 on medium speed until very light. 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.

Yield: 10-12 servings

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