A very lemon-y dessert that you create from fresh ingredients. This one disappears quickly.
Pre-heat oven to 325 degrees.
Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter.
Spread the lemon glaze over the warm cake so that the glaze can soak into the cake.
Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake.
Whisk the powdered sugar and lemon juice together and mix until the glaze is smooth.
Mix the all the ingredients together until smooth and creamy.
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For updates on Carrie's recipe, head on over to the original recipe site.
I also used a few drops of yellow food coloring to give it a bright yellow color, but not necessary.
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