Lemon Cream Chiffon Cake

1 (18.25 ounce) box lemon chiffon cake mix
2 1/4 cups sifted confectioners' sugar
1 teaspoon lemon juice
1 tablespoon grated lemon peel
4 1/2 ounces soft cream cheese

Bake cake according to package directions. Cool.

Make glaze. In small bowl of electric mixer beat cheese on medium speed until very light. Add sugar gradually with lemon juice, beating until very light and fluffy. Stir in lemon peel. Use to glaze top of cake letting it drizzle down side. Refrigerate about 1 hour or until serving time.

Makes 10 to 12 servings.