Lemon Butter Cake with Cheese Cream

Lemon Butter Cake with Cheese Cream - Very Light and Tasty

Prep Time 10 minutes/Cook Time 35 minutes/Total Time 45 minutes

Lemon Butter Cake with Cheese Cream - Very Light and Tasty! Starts with a box of cake mix. Add buttermilk, melted butter, eggs, lemon juice, lemon zest, vanilla, and almond extract. Frost the cake with a light and fluffy cream cheese and cool whip frosting. I could not stop eating this cake! Great for parties and potlucks!

Ingredients:

Cake

1 box white cake mix

1¼ cups buttermilk

¼ cup melted butter

2 eggs

1 lemon, juiced and zested

1½ tsp vanilla extract

½ tsp almond extract

Cream Cheese Frosting

1 (8-oz) package cream cheese, softened

1 cup powdered sugar

½ cup granulated sugar

1 (8-oz) container Cool Whip

Instructions:

1. Preheat oven to 350ºF. Grease & flour a 9×13-inch cake pan.
2. Using a mixer, beat together cake mix, buttermilk, melted butter, and eggs for 3 minutes. Stir in lemon juice, lemon rind, vanilla, and almond extract.
3. Pour batter into the prepared cake pan. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
4. Allow cake to cool completely and then frost.
5. Using a mixer, beat cream cheese, powdered sugar, and granulated sugar at medium speed until creamy. Carefully fold in cool whip. Spread frosting on top of cooled cake.

Notes:

Keep the cake covered with the refrigerator until ready to serve.