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Lemon Cooler Cream Cake
Laura

Lemon Cooler Cream Cake

A moist and tangy lemon cake topped with creamy cream cheese frosting, perfect for summer gatherings and sweet treats.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box lemon cake mix 15.25 oz
  • 1 box instant lemon pudding mix 3.4 oz
  • 3 large eggs room temperature
  • 3/4 cup sour cream room temperature
  • 3/4 cup vegetable oil
  • 1/2 cup water
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon lemon extract for cake
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 1/4 cups powdered sugar
  • 1 teaspoon lemon extract for frosting
  • fresh lemon slices for garnish, optional

Equipment

  • 13x9 inch baking pan
  • electric mixer
  • Mixing bowls
  • Wire rack

Method
 

  1. Preheat oven to 350 degrees F. Grease a 13x9 inch baking pan thoroughly.
  2. In a large bowl, combine lemon cake mix and instant lemon pudding mix. Stir until evenly distributed.
  3. Add eggs, sour cream, vegetable oil, water, lemon zest, and lemon extract to dry ingredients. Beat on medium speed for 2 minutes until smooth.
  4. Pour batter into prepared pan and spread evenly. Bake for 30 to 35 minutes until a toothpick inserted in center comes out clean.
  5. Place pan on wire rack and let cake cool completely. Meanwhile, beat cream cheese and butter until light and fluffy.
  6. Gradually add powdered sugar one cup at a time, mixing well. Stir in lemon extract for frosting.
  7. Spread frosting evenly over cooled cake. Garnish with fresh lemon slices if desired. Serve and enjoy.

Notes

  • Use room temperature ingredients for smoothest batter.
  • Cool cake completely before frosting to prevent melting.
  • Store covered in refrigerator for up to 5 days.
  • Let slices sit at room temperature 10 minutes before serving.