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Luscious Lemon Cake
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Luscious Lemon Cake

Whether you're entertaining or relaxing, this recipe hits the spot.

Course: Cake, Baked Goods

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
    Cup of Yum
  1. HEAT oven to 350°F.
  2. 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.
  3. 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
  1. 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.
  2. Add in your confectioners sugar, one cup at a time, mixing well after each addition.
  3. 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.
  4. 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.
  5. Store in refrigerator.