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.
Ingredients
- 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
Instructions
- 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.