This cake was created as an easy (read: less messy) way to get my nephews baking (I’m their “Ti- Ti”). Because this recipe doesn’t require you to measure and sift flour, sugar, and other typical cake ingredients, it is less messy and easy to make. Get the young people in your life; children, grandchildren, nieces, nephews, cousins, etc in the kitchen baking. It’s a great opportunity for an impromptu science lesson and bonding time with those you love.
1 package lemon cake (box cake) mix
1 (5.9 ounces) box instant lemon pudding mix
1/3 cup canola oil (or sugar free apple sauce)
4 large eggs room temperature beaten
1 cup warm water
1/4 cup fresh lemon juice
2 tablespoon finely shredded lemon zest
8 ounces softened cream cheese
1/2 cup unsalted butter at room temperature
1 tablespoon lemon juice
5 cups confectionery sugar
Preheat oven to 350 degrees Fahrenheit.
In large bowl mix cake mix, pudding mix, oil or apple sauce, eggs, water, 1/4 cup lemon juice, and 1 tablespoon finely shredded lemon zest. Mix until well incorporated. Pour into prepared (oiled and lightly floured) bunt cake pan.
Bake for 50-60 minutes or until inserted knife comes out clean, in center of oven.
Cool cake for at least an hour and a half before inverting onto a plate.
While cake is cooling, in a medium mixing bowl combine 1 tablespoon lemon zest, softened cream cheese, softened butter (not melted), and remaining lemon juice. Beat with electric mixer on low to medium speed until light and fluffy. Gradually add 4 1/2-5 cups confectionery sugar; beating until frosting reaches spreading consistency. If too thin, add more confectionery sugar by the tablespoon full until spreading consistency. Remember this recipe is for a frosting, not a glaze.
Once cake is cooled, frost accordingly.