Lemon-Infused Chocolate Icing (for Lemon Poppyseed cake)

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  • 3 ounce(s) cream cheese (softened)
  • 2 ounce(s) bittersweet chocolate melted, and cooled
  • 2 teaspoon(s) butter (softened)
  • 1 box(es) confectioners' sugar
  • 1-4 tablespoon(s) fresh lemon juice
  • 1 tablespoon(s) grated lemon rind (extra for topping)
  • Pinch of sea salt
  • 1/2 teaspoon(s) vanilla extract


  1. Beat together the butter and the cream cheese with mixer. Add the melted chocolate and stir together.
  2. Add the vanilla extract. Beat in the confectioner's sugar. Icinig will be stiff.
  3. Thin by adding the fresh lemon juice tablespoon by tablespoon until you reach a spreading consistency.
  4. Stir in the lemon zest. Frost the cake and drizzle top with more lemon zest for color.
September 2010

This recipe is a personal recipe added by DianeLV and has not been tested or endorsed by MyRecipes.

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