Lemon Buttermilk Cake with Cream Cheese Frosting

There’s something undeniably refreshing about a slice of Lemon Buttermilk Cake with Cream Cheese Frosting. This delightful dessert is a perfect marriage of sweet and tangy flavors, creating a light and moist cake that’s perfect for any occasion. Whether it’s a birthday party, a family gathering, or just a sunny afternoon treat, this cake is bound to impress. Using a box white cake mix as the base makes the preparation effortless, while the addition of buttermilk and fresh lemon elevates it to something special. Topped with a creamy, luscious frosting, this cake is a true crowd-pleaser.

Why It’s Crowd-Pleasing

Lemon Buttermilk Cake with Cream Cheese Frosting is not just a dessert; it’s an experience. The zesty flavor of lemon combined with the rich creaminess of the frosting creates a harmonious balance that tantalizes the taste buds. This cake is incredibly moist due to the buttermilk, ensuring that each slice melts in your mouth. Additionally, the vibrant colors and delightful aroma make it a feast for the senses, making it an ideal choice for gatherings where you want to leave a lasting impression.

Ingredient Breakdown

To create this delightful Lemon Buttermilk Cake with Cream Cheese Frosting, you will need the following ingredients:

• 1 box white cake mix – This serves as the foundation for your cake, providing structure and lightness.
• 1 cup buttermilk – The buttermilk adds moisture and a tangy flavor that perfectly complements the lemon.
• ½ cup melted butter – Butter adds richness and depth to the cake.
• 2 eggs – Eggs provide structure and stability to the cake.
• 1 lemon, juiced and zested – Fresh lemon juice and zest infuse the cake with vibrant citrus flavor.
• 1 tsp vanilla extract – Vanilla enhances the overall flavor profile of the cake.
• ½ tsp almond extract – Almond extract adds a subtle nutty flavor that pairs beautifully with lemon.
• 1 (8-oz) package cream cheese, softened – The base of the creamy frosting.
• 1 cup powdered sugar – Adds sweetness and helps achieve the right frosting consistency.
• ½ cup granulated sugar – Enhances the cake’s sweetness.
• 1 (8-oz) container Cool Whip – Provides a light and airy texture to the frosting.

Before You Start: Equipment

Before diving into the baking process, gather the following equipment:

• Mixing bowls – For mixing the batter and frosting.
• Electric mixer – To achieve a smooth frosting and well-mixed batter.
• Measuring cups and spoons – Essential for accurate ingredient measurements.
• 9×13 inch baking pan – The perfect size for this cake.
• Cooling rack – To allow the cake to cool properly before frosting.
• Spatula – For spreading the frosting evenly over the cake.

Build Lemon Buttermilk Cake with Cream Cheese Frosting Step by Step

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises beautifully.

Step 2: Prepare the Cake Batter

In a large mixing bowl, combine the box white cake mix, buttermilk, melted butter, eggs, lemon juice, lemon zest, vanilla extract, and almond extract. Using an electric mixer, blend the ingredients on medium speed until the mixture is smooth and well combined, usually about 2-3 minutes.

Step 3: Pour Batter into the Pan

Grease your 9×13 inch baking pan with cooking spray or butter. Pour the cake batter into the pan, spreading it evenly with a spatula.

Step 4: Bake

Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end to avoid overbaking.

Step 5: Cool the Cake

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.

Step 6: Prepare the Cream Cheese Frosting

While the cake cools, prepare the frosting. In a mixing bowl, beat the softened cream cheese with the electric mixer until smooth. Gradually add the powdered sugar and continue mixing until combined. Gently fold in the Cool Whip until the frosting is light and fluffy.

Step 7: Frost the Cake

Once the cake is completely cooled, spread the cream cheese frosting evenly over the top of the cake using a spatula. You can leave it smooth or create swirls for a decorative touch.

Step 8: Serve and Enjoy!

Slice the cake into squares and serve. This Lemon Buttermilk Cake with Cream Cheese Frosting is best enjoyed chilled, so consider refrigerating it for about 30 minutes before serving for that refreshing, cool bite.

Dietary Customizations

If you’re looking to customize this recipe, consider the following options:

• Gluten-Free: Use a gluten-free white cake mix to make this cake gluten-free.
• Lower Sugar: Substitute some of the granulated sugar with a sugar alternative to reduce sweetness.
• Dairy-Free: Replace buttermilk with a dairy-free milk and add a tablespoon of vinegar to mimic the tanginess.
• Egg-Free: Use a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) for each egg to make it egg-free.

What Could Go Wrong

While this recipe is straightforward, there are a few common pitfalls to watch out for:

• Overmixing: Mixing the batter too long can lead to a dense cake. Mix just until combined.
• Underbaking: Ensure to check for doneness with a toothpick. If it comes out wet, bake a little longer.
• Frosting Issues: Make sure your cream cheese is softened to avoid lumps in the frosting.
• Too Much Zest: While lemon zest adds flavor, too much can make the cake bitter. Stick to the recommended amount.

Save for Later: Storage Tips

To keep your Lemon Buttermilk Cake with Cream Cheese Frosting fresh:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap, then foil.
• Frosting Storage: If you have leftover frosting, store it in the refrigerator in an airtight container for up to 1 week.

Handy Q&A

Can I use fresh lemon juice instead of bottled?

Absolutely! Fresh lemon juice and zest will give your cake a more vibrant flavor compared to bottled options.

Can I make this cake ahead of time?

Yes! This cake can be made a day in advance. Just store it in the refrigerator after frosting.

What if I don’t have Cool Whip?

You can substitute Cool Whip with homemade whipped cream. Just whip heavy cream with a bit of powdered sugar until soft peaks form.

Is it possible to add fruit to the cake?

Definitely! You can fold in blueberries or raspberries into the batter for a fruity twist.

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Hungry for More?

If this Lemon Buttermilk Cake with Cream Cheese Frosting has whetted your appetite for more delightful desserts, stay tuned for more recipes that celebrate the joy of baking. From fruity cakes to rich brownies, the world of desserts is vast and delicious, waiting for you to explore.

With its unique flavor profile and easy preparation, this cake is one you’ll want to keep in your recipe repertoire. Enjoy a slice with your family and friends, and watch as they savor each bite of this moist, tangy delight. The combination of lemon and cream cheese is sure to brighten up any day, making this cake an instant favorite.