Reviewed: Aug. 24, 2004

I loved the flavor but I would not call this frosting; is is more of a glaze. I could not get this to set no matter how long I left it in the fridge or how much powdered sugar I added. Since I was trying to frost a two-layer cake I was less than pleased. I don't know how some reviewers got away with more lemon juice and less sugar.

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BRIDESTEIN

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Reviewed: May 3, 2004

I made this frosting for a carrot cake, so I made a few changes. Omitted the lemon juice and rind, used light cream cheese and only 2 cups of conf. sugar. A very good frosting though

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Alison

Cooking Level: Expert

Living In: Guelph, Ontario, Canada

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Reviewed: Mar. 27, 2004

Loved the recipe.

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DSANDERS0720

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Reviewed: Sep. 20, 2002

Great frosting!! I did make a few adjustments though. Used 3 Tablespoons of lemon juice instead of two, and only used 4 cups of powdered sugar. The result was sweet, tangy, and delectable. Kind of reminded me of lemon meringue pie.

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JADEDPLASTIC

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Reviewed: Aug. 20, 2002

this was good but 1 1/2 cups of powdered sugar is plenty it was really sweet with that i wouldn't add 5 cups I just put on a lemon cake mix i made a bundt cake that worked good together eventhough the cake was a mix i added 3tb of lemon juice instead of adding all that sugar it came out good will keep looking for the right one.

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MBLAKELY

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2002

I used this frosting as a glaze on chiffon cake which also in your recipe collection. Everybody really liked the cake and frosting. The frosting complimented the lemon in the chiffon cake. Barbara

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BARBARA DIETER

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Reviewed: Jun. 21, 2002

Very Very Good! didnt' add as much sugar because I didnt' want it to take aways from the cream cheese flavor. I made a white cake with lemon curd filling and the cream cheese frosting on top. Very good. Thank you!

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PA_NUNN

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Reviewed: Mar. 27, 2002

The general idea of the recipe is great, but it's way too much sugar. I prepared the frosting with 1 1/2 cups of sugar, and even then it was a bit on the sweet side, so I added more lemon juice. But with these adjustments, it was great.

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MOTHER_OF_RAVEN

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Reviewed: Dec. 1, 2001

This was a great recipe! Made it for my lemon cake that I used to only glaze. That will never happen again, this frosting will always be on our lemon cake from now on. Baked it for my dad and took it to his resturant, the next day he called wanting the recipe for 2 people. Thanks Carol

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Anita

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Reviewed: Sep. 9, 2001

Very good recipe overall.......Used it on my sisters birthday cake and everybody in the family liked it except 2 people....was a little sweet...I cut out 1/2 a cup of powdered sugar. I would definantly make it again!

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JELLOBEAN

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Reviewed: Jul. 26, 2001

CREAM CHEESE LOVER AND THIS RECIPE IS HERE TO STAY.VERY GOOD.

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YMB

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Reviewed: Apr. 14, 2001

This was a great recipe and easy too. The flavor is just to die for. However, I did not care too much for the daffodil cake.

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Anita

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Reviewed: Mar. 11, 2001

I was looking for a 'different' icing for a hot milk cake- this was excellent.....rich, creamy. I added a few drops of yellow food coloring to make it 'look' more lemony...will definitely use this one again !

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