Lemon Vanilla Cake With Cream Cheese Frosting
LEMON VANILLA CAKE WITH CREAM CHEESE FROSTING
This cake is the PERFECT dessert for spring! In recent years, I’ve made it for Mother’s Day, Easter, and other family gatherings, and it has been a crowd favorite at all of the above. I like to include pistachio on there too, but that can be optional!
This recipe targets:
Grain-Free | Dairy-Free | Gluten-Free | Paleo Friendly
The best part about this recipe is that it’s easy, flavorful, and moist, yet it doesn’t make you feel a blood-sugar spike and crash afterwards! It’s inspired by the Simple Mills cake mix, but with a few tweaks, it becomes an even more festive cake for springtime.
Ingredient list
2 boxes of Simple Mills paleo cake mix
2 cartons of Simple Mills vanilla frosting
1 carton of Kite Hill Foods dairy-free almond cream cheese
Lemon zest/Lemon juice
Dietary benefits
Gluten-free
Grain-free
Dairy-free
Paleo friendly
Steps
Step 1
Follow the directions on the Simple Mills cake mix box, but add 2-3 tablespoons of fresh lemon zest to the batter and mix well. Pro Tip: I always use extra virgin olive oil for the oil portion of the cake, because it keeps it SO moist!
Step 2
Mix 2 cartons of Simple Mills Vanilla frosting together with the carton of Kite Hill dairy-free cream cheese in a mixer, until creamy and fluffy. Optional, yet recommended: add lemon zest and/or lemon juice to the frosting to make it lemon-y! Add to taste (I start with 1 tablespoon of lemon juice + 1/2 tablespoon of zest).
Step 3
Bake the cakes and let them cool before frosting. Frost them, and then sprinkle with pistachio and top with lemon slices (optional). ENJOY!
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