Lemon Cake with Cream Cheese Icing
Author: Shelby
Recipe type: Dessert/cake
- (1) 10.25 oz lemon cake mix
- (1) 3.4 oz pkg instant lemon pudding
- 1¼ cup water
- ½ cup oil
- 4 eggs
- Icing
- (1) 8oz pkg cream cheese, softened
- ¼ c butter, softened
- 2 tsp pure lemon extract
- 3½ cup powdered sugar
- 3 Tbs milk
- Zest of 2 lemons (optional)
- 3-4 drops yellow food coloring (optional)
- Mix all cake ingredients together and mix well. Pour into greased and floured bundt cake pan and bake at 350 degrees for approx 50 minutes
- Cool cake in pan - loosen at sides with knife and invert into wire rack to cool completely and then frost
- Icing directions:
- Beat cream cheese, butter, lemon extract until light and fluffy.
- Add in yellow food coloring if using and mix well.
- Add in powdered sugar 1 cup at time mixing well after each addition.
- Add in milk and mix well. Fold in lemon zest if using.
- Frost cake and store in airtight container in fridge until ready to serve
Recipe by The Gingham Apron at https://www.theginghamapron.com/lemon-cake-cream-cheese-icing/
3.5.3251