Easy Lemon Cake with Cream Cheese Frosting
This Easy Lemon Cake with Cream Cheese Frosting starts with a boxed cake mix and a few extras to make a moist, dense, extra lemony cake that is a snap to mix up. Top it with this thick, tangy cream cheese frosting for the perfect welcome to spring.
- 1 15.25 oz. box lemon cake mix
- 1 3.4 oz. box lemon instant pudding mix
- 1 5.3 oz. container lemon Greek yogurt
- 1 cup vegetable oil
- 1/2 cup whole milk
- 4 large eggs
For the Cream Cheese Frosting:
- 1 stick unsalted butter, softened
- 1 8 oz. package cream cheese, softened
- 1 tsp. vanilla extract
- 3 1/2 cups powdered sugar
- 1/8 tsp. kosher salt
- 1 large lemon, zested
Preheat oven to 350 degrees F. Grease a 13x9 pan and set aside. In a large bowl, combine the cake mix and the pudding mix (just the powder mixes).
In another bowl whisk together yogurt, oil, milk and eggs. Add to the dry ingredients and fold together until just combined.
Bake for 35 to 40 minutes. Allow to cool completely.
For the frosting: in a stand mixer cream together the butter and cream cheese. Once smooth, add vanilla and mix again. Add powdered sugar 1 cup at a time, being careful as you incorporate it into the butter/cream cheese mixture. Once all the sugar is incorporated, beat for 2 minutes on medium speed. Stir in salt and lemon zest. Spread over the cooled cake. Keep cake refrigerated.