Preparation:
Heat margarine in 1-1/2 quart saucepan until melted. Add lemon peel. Stir in powdered sugar and 1-1/2 teaspoons lemon juice. Stir in rest of lemon juice, 1 tablespoon at a time, until smooth and consistency of thick syrup.
Glazes a 12-cup bundt cake or 10-inch angel food or chiffon cake. |
