Lemon Buttermilk Cake with Cream Cheese Frosting
This Lemon Buttermilk Cake with Cream Cheese Frosting is the kind of recipe I reach for when I need something bright, comforting, and reliably good. It’s a shortcut cake that still tastes homemade: a white cake mix gets a couple of pantry boosts—buttermilk, butter, fresh lemon, and two extracts—to turn it into something with real lift and flavor. The cream cheese frosting, lightened with Cool Whip, keeps the finish creamy without being heavy.
I like this cake because it’s forgiving. You can mix it quickly, bake it in one pan, and still end up with a tender crumb and a tangy-sweet frosting. The lemon keeps things lively and the buttermilk adds a gentle richness. If you need a dessert for a weeknight celebration or a potluck, this one is both practical and crowd-pleasing.
Below you’ll find a clear ingredient list, step-by-step directions straight from the recipe, and practical tips that make the process smooth. Read through once, then gather your tools and ingredients—this cake comes together fast but benefits from a few small attentions that I’ll point out as we go.
Ingredient Rundown
Ingredients
- 1 box white cake mix — the base; read the label and use your favorite brand for consistent texture.
- 1¼ cups buttermilk — adds tang and tenderness; room temperature gives a smoother batter.
- ¼ cup melted butter — for richness and flavor; cooled slightly so it doesn’t scramble the eggs.
- 2 eggs — structure and lift; large eggs at room temperature perform best.
- 1 lemon, juiced and zested — fresh lemon is the main flavor lift; zest first, then juice.
- 1½ tsp vanilla extract — rounds and balances the citrus.
- ½ tsp almond extract — a small amount adds depth; don’t overdo it.
- 1 (8-oz) package cream cheese, softened — the base of the frosting; fully softened to avoid lumps.
- 1 cup powdered sugar — sweetens and firms the cream cheese for spreading.
- ½ cup granulated sugar — adds backbone to the frosting texture and sweetens evenly.
- 1 (8-oz) container Cool Whip — lightens the frosting and makes it easier to spread; fold in gently.
Lemon Buttermilk Cake with Cream Cheese Frosting — Do This Next
- Preheat oven to 350°F. Grease and flour a 9×13‑inch cake pan.
- In a large bowl, combine 1 box white cake mix, 1¼ cups buttermilk, ¼ cup melted butter, and 2 eggs. Using an electric mixer, beat on medium speed for 3 minutes, stopping to scrape down the bowl as needed.
- Add the juice and zest of 1 lemon, 1½ tsp vanilla extract, and ½ tsp almond extract. Mix on low speed just until evenly incorporated.
- Pour the batter into the prepared pan and smooth the top. Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and place on a wire rack. Allow the cake to cool completely in the pan before frosting.
- While the cake cools, make the frosting: in a medium bowl beat 1 (8‑oz) package cream cheese (softened), 1 cup powdered sugar, and ½ cup granulated sugar at medium speed until smooth and creamy.
- Carefully fold in 1 (8‑oz) container Cool Whip with a spatula until the frosting is uniform.
- Spread the frosting evenly over the completely cooled cake. Refrigerate the cake if you prefer the frosting firmer before slicing.
The Upside of Lemon Buttermilk Cake with Cream Cheese Frosting
This cake balances convenience and flavor. Using a box mix saves time, but the additions—fresh lemon, buttermilk, butter, and two extracts—turn it into something that doesn’t taste “boxed.” The tang from buttermilk and cream cheese keeps the sweetness in check, which I appreciate when serving to people who prefer a less cloying dessert.
It’s versatile too. Baked in a single 9×13 pan, it’s easy to transport and serves a crowd. You can dress it up with a simple dusting of lemon zest or a scattering of fresh berries for a party, or keep it plain for an everyday treat. Because it cools and stores well, it’s a practical make-ahead option for holidays or weeknight dinners.
Budget & Availability Swaps
If any ingredient is hard to find or you want to economize, here are reliable swaps that won’t break the recipe’s spirit.
- White cake mix — use a store-brand white cake mix to save a little money; texture will be similar.
- Buttermilk — when buttermilk is unavailable, plain yogurt or a sour cream substitute can work in many cases; use equal volume.
- Melted butter — margarine or a neutral oil can replace butter, though butter gives the best flavor.
- Cool Whip — if you prefer to avoid pre-made toppings, substitute with lightly whipped heavy cream folded into the sweetened cream cheese. (No quantities changed; fold until you reach a similar lightness.)
- Cream cheese — block-style cream cheese gives a firmer, richer frosting than spreadable tubs; both work if softened well.
Kitchen Gear Checklist
- 9×13‑inch cake pan — required for the recipe’s bake time and depth.
- Electric mixer — speeds mixing and gives a consistent batter and smooth frosting.
- Mixing bowls (large and medium) — for batter and frosting separate workspaces.
- Measuring cups and spoons — precise liquid and dry measures keep texture consistent.
- Spatula — for scraping the bowl and folding in the Cool Whip gently.
- Wire rack — essential for cooling the cake evenly in the pan.
- Microplane or zester (optional) — for fine lemon zest that disperses well through the batter.
- Toothpick — to test doneness in the center of the cake.
Common Errors (and Fixes)
Here are problems I see most often, and the fixes that actually work.
- Cake is gummy or dense — Underbaking or overmixing can cause a tight crumb. Test at 35 minutes with a toothpick; if it’s wet, give it a few more minutes. Mix the batter only as long as stated: three minutes at medium speed with periodic scraping.
- Edges overbrowned while center is raw — Oven temperature can vary. If this happens, cover the pan loosely with foil and continue baking until a toothpick comes out clean.
- Frosting is lumpy — Make sure the cream cheese is fully softened before beating. If lumps remain, beat a bit longer at medium speed before folding in the Cool Whip.
- Frosting too runny — This usually happens if the cake is not fully cooled or the room is warm. Chill the frosted cake for at least 30–60 minutes to firm the frosting. Alternatively, beat in a little more powdered sugar, a tablespoon at a time, to thicken.
- Frosting separates when mixed — Fold the Cool Whip in gently with a spatula rather than beating it. Vigorous mixing can deflate or separate the topping.
Variations for Dietary Needs
Small changes make this accessible without changing the method.
- Gluten-free — Use a gluten-free white cake mix labeled for 9×13 pans. Follow the same liquid and egg quantities; bake until a toothpick comes out clean.
- Dairy-free — Choose a dairy-free cake mix and a dairy-free whipped topping. Use a plant-based cream cheese alternative for the frosting. The flavor will shift slightly, but the structure holds.
- Lower-sugar — Use a reduced-sugar white cake mix and adjust frosting sweetness by reducing powdered sugar incrementally, tasting as you go. Cooling the cake well helps the flavors balance.
- Nut-sensitive — Omit almond extract if you’re serving someone with a nut allergy; bump the vanilla by an extra 1/2 teaspoon to compensate.
Cook’s Commentary
I make this cake when I want something bright but not fussy. The lemon juice and zest are tiny but essential upgrades to the box mix; they give a real citrus snap. The buttermilk is the other small hero—its acidity tangs the batter and keeps the texture fine and tender.
Another tip: measure carefully but don’t panic if the batter looks a little lumpy—folding and the bake will smooth things out. When I fold in the Cool Whip, I do it in three gentle additions. That keeps the frosting fluffy and prevents overworking it. If you like more pronounced lemon, add a bit more zest on top right before serving.
Storing Tips & Timelines
Because the frosting contains cream cheese and Cool Whip, this cake needs refrigeration.
- Room temperature — Not recommended for more than 2 hours due to the cream cheese frosting.
- Refrigerator — Store covered for up to 3–4 days. Keep it in an airtight container or cover the pan tightly with plastic wrap to prevent the frosting from picking up fridge odors and to keep the top from drying.
- Freezing — For longer storage, freeze the unfrosted cake (wrapped tightly in plastic and foil) for up to 2 months. Thaw overnight in the refrigerator, then frost before serving. You can also freeze individual slices if wrapped well, but texture may change slightly due to the Cool Whip.
Lemon Buttermilk Cake with Cream Cheese Frosting FAQs
Q: Can I make this cake one day ahead?
A: Yes. Bake the cake, cool completely, wrap it well, and refrigerate. Make the frosting the next day and assemble shortly before serving, or frost and keep refrigerated for up to 24 hours before serving.
Q: My frosting seems too sweet. Any advice?
A: Use a touch less powdered sugar next time, or add a teaspoon of fresh lemon juice to the frosting to brighten and balance the sweetness. Taste as you go.
Q: Can I halve this recipe for a smaller pan?
A: The recipe and bake time are written for a 9×13 pan. To halve it, use an 8- or 9-inch square pan and reduce baking time; start checking at 20–25 minutes. I recommend keeping the recipe amounts the same unless you adjust bake vessel and times carefully.
Q: Why is almond extract used in the frosting and batter?
A: Almond extract is strong and adds a warm, nutty background note that enhances the lemon without making the cake taste nutty. If anyone has nut allergies, omit it and add a little more vanilla instead.
Q: How do I know when the cake is done?
A: Insert a toothpick into the center. If it comes out clean or with a few dry crumbs, it’s done. The top should spring back slightly when touched.
Time to Try It
Ready to bake? Gather your 9×13 pan, the cake mix, and the ingredients above. Follow the steps carefully, give the cake time to cool, and fold the frosting gently. The result is a bright, tender cake with a light, tangy frosting—perfect for a weekday treat, brunch, or a simple celebration.
If you try it, note any tiny tweaks you made—more zest, less sugar, extra lemon on top—and share them. Small adjustments make a recipe yours. Happy baking, and enjoy the first slice warm with a cup of tea or chilled straight from the refrigerator the next day.
Lemon Buttermilk Cake with Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease and flour a 9×13‑inch cake pan.
- In a large bowl, combine 1 box white cake mix, 1¼ cups buttermilk, ¼ cup melted butter, and 2 eggs. Using an electric mixer, beat on medium speed for 3 minutes, stopping to scrape down the bowl as needed.
- Add the juice and zest of 1 lemon, 1½ tsp vanilla extract, and ½ tsp almond extract. Mix on low speed just until evenly incorporated.
- Pour the batter into the prepared pan and smooth the top. Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and place on a wire rack. Allow the cake to cool completely in the pan before frosting.
- While the cake cools, make the frosting: in a medium bowl beat 1 (8‑oz) package cream cheese (softened), 1 cup powdered sugar, and ½ cup granulated sugar at medium speed until smooth and creamy.
- Carefully fold in 1 (8‑oz) container Cool Whip with a spatula until the frosting is uniform.
- Spread the frosting evenly over the completely cooled cake. Refrigerate the cake if you prefer the frosting firmer before slicing.
Notes
Store cake covered in the refrigerator until ready to serve.
