Creamy Lemon Frosting
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Cream cheese||3 Ounce, softened (1 Package)|
|Confectioners sugar||1 Pound, sifted (1 Box)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Lemon extract||1 Teaspoon|
Combine butter and cream cheese in large mixing bowl; beat until light and fluffy.
Gradually beat in confectioners sugar alternately with lemon juice and lemon extract.
Beat until fluffy and smooth.
Frost center, top and sides of 2 layer cake or one 9 x 13 inch layer cake.
Refrigerate any leftover cake.