This is a lovely cream cheese lemon icing that is glorious on carrot cakes or cupcakes and even banana cake.
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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. - 27 Mar 2002 (Review from Allrecipes US | Canada)
I almost didn't make this because another review complained about it being too thin and more like a glaze than a frosting. Glad I tried it anyway! Don't know what that other reviewer did wrong but this is great frosting. I did have to add 2 more teaspoons of lemon juice to get the spreading consistency I needed, but that's not a problem. This great tasting frosting not only spread beautifully but it also pipes well and holds its shape. I'd happily recommend this to anyone looking for a lemon cake frosting. - 19 Apr 2005 (Review from Allrecipes US | Canada)
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. - 20 Sep 2002 (Review from Allrecipes US | Canada)