Lemon Cake with Lemon Zest Cream Cheese Icing

Name: Lemon Cake with Lemon Zest Cream Cheese Icing
Total time: 3000 s
Yield: 10 to 12 servings
Cuisine: American
Ingredients: 1 box favorite lemon cake mix; 3/4 cup sour cream; 1/2 cup vegetable oil; 1/2 cup water; 1/4 cup mayonnaise; 3 eggs room temperature; 2 tsp vanilla extract; For the Frosting; 8 oz cream cheese, softened; 1/4 cup butter, softened; 2 1/2 cups powdered sugar; 1 tsp vanilla; 3 tbsp fresh lemon juice; 3 tbsp lemon zest

jglehenbauer @jlehenbauer

Longview, TX

If you like lemon this is for you!

jglehenbauer @jlehenbauer

Longview, TX

If you like lemon this is for you!

Saved

Ingredients

45-50 minutes

10 to 12 servings

1 boxfavorite lemon cake mix
3/4 cupsour cream
1/2 cupvegetable oil
1/2 cupwater
1/4 cupmayonnaise
3eggs room temperature
2 tspvanilla extract
For the Frosting
8 ozcream cheese, softened
1/4 cupbutter, softened
2 1/2 cupspowdered sugar
1 tspvanilla
3 tbspfresh lemon juice
3 tbsplemon zest

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Steps

45-50 minutes

1

Preheat oven to 350. Grease a bundt pan
2

Place all cake ingredients in a large mixing bowl. Mix on medium with an electric mixer until all ingredients are combined, pour in bundt pan. Place in oven.
3

For the frosting, add the butter, lemon juice and cream cheese in a large bowl. Beat with an electric mixer on medium for 2 minutes. Turn the mixer down to low gradually add the powder sugar, vanilla and lemon zest. Once combined, turn the mixer up to medium and beat for another two minutes. Spread onto cooled cake then add chocolate chips to cake and serve. Store in refrigerator for up to 5 days. Enjoy!!