Lemon Cream Cake (Doctored Mix)

1 box white cake mix ( Do not follow directions on the box, use only the ingredients listed below. We used Duncan Hines Perfectly Moist Classic White cake mix)

1 cup (121g) cake flour

1 cup (200g) sugar

½ teaspoon (3g) salt

1 package (8oz) Cream Cheese- (Not Reduced Fat), softened completely

¼ cup vegetable oil (we use canola)

1 ¼ cup milk (we used whole milk)

Zest and juice of one lemon ( this is about 1 T zest, ¼ cup juice)

1 Tablespoon Lemon Emulsion/Extract (See notes below)

4 whole eggs

subheading: FOR THE LEMON CREAM FILLING:

1 small box instant lemon pudding (3.4 oz/96g) We used Jello- Brand, sifted

2 c. (464g) heavy cream or whipping cream (plus additional if needed).

Optional: Lemon extract, lemon zest for even more lemon flavor

subheading: FOR THE LEMON CREAM CHEESE FROSTING:

2 sticks (226g) unsalted butter, softened

2 8oz packages Cream Cheese (453 total gram weight) Use full fat cream cheese. Do not use reduced fat or cream cheese in the tub containers. Softened.

2 teaspoons (8g) lemon juice

1 teaspoon (4g) lemon extract/emulsion

Zest from 1 lemon, approximately 1 ½ teaspoons (3g)

6 to 6 ½ cups (690g - 747g) powdered sugar, adding more if necessary

Directions at mycakeschool.com

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