A delightful lemon cake with a creamy frosting, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a large mixing bowl, beat the eggs until frothy.
Beating the eggs well incorporates air, making the cake fluffier.
Add the lemon cake mix to the eggs and mix until combined.
Mix just until combined to avoid overworking the batter.
Fold in the lemon pie filling gently until evenly distributed.
Folding gently preserves the airiness of the batter.
Pour the batter into a greased 9x13-inch baking pan and spread evenly.
Greasing the pan prevents sticking and ensures easy removal.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
Allow the cake to cool completely in the pan.
Cooling completely ensures the frosting won't melt.
In a mixing bowl, beat the cream cheese and butter until smooth.
Use softened cream cheese and butter for a smoother texture.
Gradually add the confectioners' sugar and vanilla extract, beating until fluffy.
Adding sugar gradually prevents a mess and ensures even mixing.
Spread the frosting evenly over the cooled cake.
Use an offset spatula for a smooth finish.
Refrigerate the cake for at least 30 minutes to set the frosting.
Chilling helps the frosting firm up for cleaner slices.
Slice and serve your Zesty Lemon Delight Cake. Enjoy!
For a decorative touch, garnish with lemon zest or slices.