1 box moist type lemon cake mix
1 small individual size vanilla yogurt (about 6 oz.)
2 Tbsp real lemon juice, not concentrated
1 lb powdered sugar+ 2 cups
1/2 stick real butter, either salted or unsalted
1/4 c softened cream cheese
1/4 c milk, more or less (to make a stiffer frosting add a little at a time)
1 1/4 Tbsp real lemon juice
food coloring, if desired
1. Follow directions on cake mix for amount of eggs, oil and water. Add 1 small container vanilla yogurt (individual portion size). Add 2 tablespoons lemon juice, either fresh squeezed (preferred) or from bottle (not concentrated). Pour cake mix into 2 round cake pans, and follow directions on box; generally around 28 minutes. If your oven runs hot; turn oven down to 325 degrees. You will smell the cake as it is getting done. You may also use 9×13 pan; adjust time according to box directions. Cool cake completely. For round cake, “dust” off any loose crumbs.
2. Make frosting by creaming butter and cream cheese together first. Add about 2 cups of powdered sugar at a time, alternating with a small amount of milk. When you have a nice stiff frosting add the lemon juice.
3. If desired add food coloring to make a color. (I take small cups and put the plain color frosting in, them add a bit of food coloring to each cup to make decorating colors.) Decorate as desired. This cake is also sprinkled with large white sugar crystals (found in baking aisle).
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