Lemon Cake with Cream Cheese Icing
  • Lemon Cake Mix, baked as directed in two 8" or 9" cake pans
  • White Chocolate Chips to adorn the outer edge
  • Cream Cheese Icing (You can use a can.... but homemade is much better!)
For the Icing:
  • 2 Sticks Softened, Unsalted Butter
  • 2 Packages Cream Cheese
  • 2 Lb Powdered Sugar
  • 1 Tsp Vanilla
  • 1 Tbsp Milk (add a drizzle more if needed)
  1. Bake the lemon cakes as directed and let cool on baking racks.
  2. Meanwhile, if making the homemade icing, mix ingredients on medium, adding powdered sugar bit by bit as you go, until well blended. If the icing is too dry, add a little more milk (just a spoonful at a time, so you don't end up with runny icing)
  3. Once completely cool, frost with cream cheese icing and adorn the outer edge with white chocolate chips.
  4. Put in the fridge until time to eat, so it will be cool and extra delicious.
Recipe by Kasey Trenum at https://kaseytrenum.com/lemon-cake-cream-cheese-icing/