Lemon Dream Cake with Cream Cheese Frosting

Craving a light, zesty dessert? This lemon-infused cake topped with rich cream cheese frosting and a swirl of tangy lemon will brighten up any occasion.

The lemon zest brings a vibrant pop of flavor, while the smooth cream cheese frosting creates the perfect balance between sweet and tart. Perfect for parties or a sunny afternoon treat, this cake will leave everyone asking for more.

Yields: 12-16 servings
Prep time: 20 minutes
Cook time: 25-30 minutes

Photo byGreat Life Publishing

Ingredients:

For the Cake:

• 1 box (14.25 oz) white cake mix
• 1 cup buttermilk, at room temperature
• 3 large eggs
• ½ cup melted butter
• 3 tablespoons fresh lemon zest

For the Frosting:

• ¾ cup softened butter
• 12 oz cream cheese, softened
• 1 teaspoon vanilla extract
• 3-3 ½ cups powdered sugar
• 1 ½ tablespoons lemon zest
• 1 jar (12 oz) lemon curd

Instructions:

1. Preheat your oven to 350°F and grease a 9x13-inch baking pan.
2. In a large bowl, whisk together the melted butter, buttermilk, and eggs until well combined. Gradually mix in the cake mix, then fold in the lemon zest for that burst of citrus flavor.
3. Pour the batter into the greased baking pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool completely before frosting.
4. For the frosting, beat the softened butter, cream cheese, and vanilla in a bowl until light and fluffy. Gradually add powdered sugar and mix until smooth. Stir in the lemon zest to add a bit of zing.
5. Once the cake has cooled, use the handle of a wooden spoon or a dowel to poke holes all over the cake. Fill each hole with lemon curd by piping it through a plastic bag with the corner snipped off.
6. Spread the cream cheese frosting evenly over the top of the cake. Spoon the remaining lemon curd on top and swirl it into the frosting for a marbled, decorative finish.
7. Chill the cake for at least an hour before serving.

Substitutions:

• Buttermilk: If you don’t have buttermilk on hand, substitute with 1 cup of regular milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to thicken.
• Lemon zest: You can swap lemon zest with orange zest for a different citrus twist.
• Cream cheese: Greek yogurt or mascarpone can work in place of cream cheese for a lighter texture.

Storage Tips:

Store the cake in an airtight container in the refrigerator for up to 3 days. For longer storage, slice and freeze it individually; thaw in the fridge overnight before serving.

https://12tomatoes.com/lemon-cream-cheese-cake/