Bake for 20 minutes.
07Cool before frosting.08In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth (do not add milk).09Stir in vanilla extract.10Spread over cake; then refrigerate until frosting hardens up abit.11Note: This recipe originally calls for (16 oz.) of a canned
lemon pie filling, but I used a (22 oz.) can for the recipe.