2 (8 oz.) pkgs. CREAM CHEESE, room temperature
3/4 cup BUTTER, room temperature
1 lb. box POWDERED SUGAR (3 3/4 cups)
2 teaspoon VANILLA EXTRACT
1 teaspoon LEMON ZEST
2 teaspoon FRESH LEMON JUICE
Beat cream cheese until smooth. Add butter and beat until well combined.
Slowly add powdered sugar while mixing on low.
Add vanilla extract, lemon zest and lemon juice. Beat 2 minutes until fluffy.
Spread on cooled cake.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.net/2017/03/lemon-sheet-cake/