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Ingredients
  • 1 box of lemon cake mix
  • 2 packets of fast rise dry yeast
  • 2 1⁄2 cup warm water
  • 1 tsp pure vanilla extract
  • 1 tsp kosher salt
  • 5 cup flour
  • Lemon zest filling
  • 1 cup very soft unsalted sweet cream butter
  • 1 cup sugar
  • 1 large lemon, zested
  • 1 3.4 ounces instant lemon pudding mix
  • Lemon frosting
  • 1 8 ounces cream cheese, softened
  • 1⁄4 cups unsalted sweet cream butter, softened
  • 2 tsp pure lemon extract
  • 4 cups powdered sugar
  • 4 Tablespoon whole milk
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