Lemon Cream Cheese Buttercream Yield: Makes about 4½ cups; enough to fill and frost two 9-inch layer cakes or three 8-inch layer cakes. Upload a picture of this recipe Your email * Your photo * The maximum size allowed is 10M. *required fields OK Recipe Print Comments Photos Send this recipe to friends < Tender Garlic Lemon Chicken Strips Slow Cooker Lemon Blueberry Sour Cream Crumb Bars >