Lemon Dream Yogurt Cake

From: Jenn@eatcakefordinner

1 white cake mix

1 (3.4 oz.) box lemon instant pudding mix

3/4 c. water

3/4 c. vegetable oil

1 c. non-fat plain Greek yogurt (I used Chobani)

4 large eggs

1 1/2 tsp. lemon extract

Lemon Marshmallow Buttercream

1 c. (2 sticks) unsalted butter, room temp.

1 (7 oz.) carton Marshmallow cream

pinch of salt

1 - 2 tsp. lemon extract, to taste

grated zest of one lemon

2 1/2 c. powdered sugar

Preheat oven to 350 degrees. For the Cake: Combine dry cake mix, dry pudding mix, water, oil, yogurt, eggs and lemon extract. Beat until smooth and well combined. Pour into a greased 9x13-inch cake pan and bake for 30-35 minutes or until top springs back when lightly touched. Cool completely and frost.

For the Buttercream: Beat butter and marshmallow cream until fluffy. Add salt, 1 teaspoon lemon extract and lemon zest and beat until combined. Add powdered sugar, one cup at a time and beat until very light and fluffy. Taste and add more lemon extract, if needed. Spread over cooled cake.

Jenn's Notes: I prefer the flavor of imitation lemon extract over pure lemon extract. The recipe above is written using imitation lemon extract. The cake gets pretty brown during baking, but it does not taste burnt.