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Homemade Lemon Buttermilk Cake with Cream Cheese Frosting photo
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Lemon Buttermilk Cake with Cream Cheese Frosting

This Lemon Buttermilk Cake is a zesty delight! Moist, tangy, and topped with creamy frosting, it’s perfect for any celebration.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: cake, Easy, Frosting, Lemon, Moist
Servings: 12 servings

Ingredients

For the Cake:

  • 1 box white cake mix
  • 1 cup buttermilk
  • ½ cup melted butter
  • 1 lemon juiced and zested
  • 1 tsp vanilla extract
  • ½ tsp almond extract

For the Frosting:

  • 1 (8-oz) package cream cheese softened
  • 1 cup powdered sugar
  • ½ cup granulated sugar
  • 1 (8-oz) container Cool Whip

Instructions

Directions:

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: In a large mixing bowl, combine the box white cake mix, buttermilk, melted butter, eggs, lemon juice, lemon zest, vanilla extract, and almond extract. Blend on medium speed until smooth, about 2-3 minutes.
  • Step 3: Grease your 9x13 inch baking pan and pour the cake batter into the pan, spreading it evenly with a spatula.
  • Step 4: Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  • Step 5: Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  • Step 6: For the frosting, beat the softened cream cheese until smooth, gradually add powdered sugar, then fold in Cool Whip until fluffy.
  • Step 7: Spread the cream cheese frosting evenly over the cooled cake with a spatula.
  • Step 8: Slice into squares and serve chilled for a refreshing treat.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Measuring cups and spoons
  • 9x13-inch baking pan
  • Cooling Rack
  • Spatula

Notes

  • For a gluten-free option, use a gluten-free cake mix.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze the unfrosted cake for up to 3 months wrapped tightly.