Luscious Lemon Cake
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Luscious Lemon Cake
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
Cake
- 1 pkg. 2-layer size lemon cake mix
- 1 pkg. 3.4 oz. JELL-O Lemon Flavor Instant Pudding
- 1-1/4 cups water
- 1/2 cup neutral cooking oil generic cooking oil
- 4 egg
Frosting
- 1 package 8 ounces PHILADELPHIA Cream Cheese, softened
- 1/4 cup butter softened
- 2 teaspoons lemon extract pure
- 3 1/2 - 4 cups confectioners’ sugar
- 3-5 TBSP milk
- lemon zest of two, optional
- Food Coloring yellow, optional
Instructions
Cake
- HEAT oven to 350°F.
- BEAT cake ingredients in large bowl with mixer until blended; pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Frosting
- Beat cream cheese, softened butter and lemon extract in a bowl until light and fluffy. Add in your yellow food coloring if using (3-4 drops is perfect for a light yellow shade). Mix until well combined.
- Add in your confectioners sugar, one cup at a time, mixing well after each addition.
- Add in three tablespoons milk, and mix until very well combined. If you desire a thinner frosting, add additional two tablespoons of milk, one at a time, mixing well after each addition. Once desired consistency is reached, fold in the zest of one lemon.
- Once cake has cooled completely, apply frosting to cake. As this is a bundt cake, it does not have to be perfectly frosted. Garnish with remaining lemon zest.
- Store in refrigerator.
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