Lemon Cake with Lemon Cream Cheese Frosting

• Cake
• 1 pkg. (10.25 oz.) lemon cake mix
• 1 pkg. (3.4 oz) JELL-O Lemon Flavor Instant Pudding
• 1-1/4 cups water
• 1/2 cup oil
• 4 eggs
• Frosting
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup butter
• 2 tsp. pure lemon extract
• 3-1/2 cups powdered sugar
• 3 Tbsp. milk
• zest of two lemons, optinal
• 3-4 drops yellow food coloring

1. Cake HEAT oven to 350F.
2. BEAT cake ingredients in large bowl with mixer until blended; pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
3. BAKE 50 min.
4. to 1 hour or until toothpick inserted near center comes out clean.
5. Cool cake in pan 30 min.
6. Loosen cake from sides of pan with knife.
7. Invert cake onto wire rack; gently remove pan.
8. Cool cake completely.
9. Frosting Beat cream cheese, softened butter and lemon extract in a bowl until light and fluffy.
10. Add in your yellow food coloring if using (3-4 drops is perfect for a light yellow shade).
11. Mix until well combined.
12. Add in your powdered sugar, one cup at a time, mixing well after each addition.
13. Add in three tablespoons milk, and mix until very well combined.
14. Once desired consistency is reached, fold in the zest of one lemon.
15. Once cake has cooled completely, apply frosting to cake.
16. As this is a tube pan cake, it does not have to be perfectly frosted.
17. Garnish with remaining lemon zest.
18. Store in refrigerator.

cake, lemon cake mix, water, oil, eggs, frosting, philadelphia cream cheese, butter, lemon, powdered sugar, milk, zest of two lemons, coloring

Taken from www.kraftrecipes.com/recipes/lemon-cake-lemon-cream-cheese-frosting-177177.aspx (may not work)