Lemon Buttermilk Cake with Cream Cheese Frosting – Super light and super delicious! Starts with a box of cake mix. Add buttermilk, melted butter, eggs, lemon juice, lemon zest, vanilla, and almond extract. Frost the cake with a light and fluffy cream cheese and cool whip frosting. I could not stop eating this cake! Great for parties and potlucks!
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Pin This RecipeEasy Lemon Cake with Cream Cheese Frosting
This Lemon Buttermilk Cake is the BEST! And that cream cheese frosting – OMG! I am not a really big sweets person, but I could not stop eating this cake. It was SO good. White cake with a light lemon flavor and topped with a delicious cool whip/cream cheese frosting. I mean, who wouldn’t love this?!?!
How to Make Lemon Cake with Cake Mix
There are only a few simple ingredients in this Lemon Buttermilk Cake with Cream Cheese Frosting. The base of the cake is a box of white cake mix. Add buttermilk, melted butter, eggs, lemon juice and zest, vanilla, and almond extract to the cake mix. Mix it all together, pour into the cake pan, and bake. Let the cake cool completely and then add the yummy frosting.
The frosting is the star of this cake and it is very easy to make. Mix together cream cheese, powdered sugar, and granulated sugar. Carefully fold in some Cool Whip. Let the frosting hang out in the refrigerator until the cake is ready to be frosted.
Lemon Sheet Cake for a Crowd
I like to make this cake in a 9×13-inch baking dish. It is perfect for a potluck or summer cookout. Store the cake in the refrigerator until you are ready to serve it. I like to serve the cake at room temperature, so I take it out of the refrigerator about 30 minutes to an hour before serving. Here are a few more cake recipes from the blog to complete your dessert table:
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Lemon Buttermilk Cake with Cream Cheese Frosting
Ingredients:
Cake
- 1 box white cake mix
- 1¼ cups buttermilk
- ¼ cup melted butter
- 2 eggs
- 1 lemon, juiced and zested
- 1½ tsp vanilla extract
- ½ tsp almond extract
Cream Cheese Frosting
- 1 (8-oz) package cream cheese, softened
- 1 cup powdered sugar
- ½ cup granulated sugar
- 1 (8-oz) container Cool Whip
Instructions:
- Preheat oven to 350ºF. Grease & flour a 9×13-inch cake pan.
- Using a mixer, beat together cake mix, buttermilk, melted butter, and eggs for 3 minutes. Stir in lemon juice, lemon rind, vanilla, and almond extract.
- Pour batter into the prepared cake pan. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool completely and then frost.
- Using a mixer, beat cream cheese, powdered sugar, and granulated sugar at medium speed until creamy. Carefully fold in cool whip. Spread frosting on top of cooled cake.
Notes:
Steph
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This is my new favorite way to doctor a cake mix. It is so good. I didn’t do the frosting, instead, I used a can of blueberry pie filling and cool whip/pudding frosting that I made with cheesecake pudding.
Do you recommend using store bought buttermilk over the homemade version with either lemon juice or vinegar to regular milk?
I made it with store-bought buttermilk. I’m sure it would be fine with the homemade substitute, but I haven’t made it that way so I can’t say with 100% certainty.
Sounds great, can’t wait to try it.