Lemon Vanilla Layer Cake with Cream Cheese Frosting

This delightful Lemon Vanilla Layer Cake combines the light, fluffy texture of yellow cake with a refreshing lemon twist. The creamy cream cheese frosting adds a rich tang that perfectly balances the sweetness of the cake, making it a perfect dessert for any occasion. This recipe respects traditional baking methods while incorporating a zesty flavor that elevates the classic yellow cake mix.

Ingredients:

• 1 box yellow cake mix
• 3 large eggs
• 1 cup water
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cup cream cheese, softened
• 4 cups powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the yellow cake mix, eggs, water, vanilla extract, and lemon zest. Beat on medium speed for 2 minutes until smooth.
3. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
4. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
5. While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, lemon juice, and milk, beating until fluffy and well combined.
6. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake.
7. For a decorative touch, you can add additional lemon zest or lemon slices on top of the cake before serving.