• Preheat the oven to 325℉
• Grease and flour three 8x2 round cake pans. We like to line the bottom with parchment also.
• In the bowl of your mixer, combine the dry ingredients: cake mix, cake flour, sugar, and salt. Mix or stir to combine.
• Add lemon juice, lemon flavoring, and lemon zest to the 1 ¼ cup milk (It will thicken to a buttermilk consistency).
• Add eggs, cream cheese, vegetable oil, and milk/lemon mixture to the dry ingredients. Mix on low speed for about 20 seconds to incorporate and increase medium speed for 2 minutes. (Stop at the halfway point to scrape the sides of the bowl if needed). We used a stand mixer with paddle attachment. You can also use a handheld mixer.
• Divide the cake batter between the three prepared 8 inch cake pans. Bake at 325 for 22-25 minutes. Baking times may vary, the cake is done when a toothpick can be and inserted and removed with no crumbs (or just a few) attached. Or, if you can lightly touch the center and it springs pack, it is done.
• This recipe makes about 6.5-7 cups of batter. Works for cupcakes also.

Easy Lemon Cream Filling

• Combine the lemon pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk works also. If using an electric mixer, start on low speed until well combined. Then, switch to medium-high speed and mix until thick and fluffy.
• If lemon cream filling is too thick, mix in small amounts of heavy cream to reach desired consistency. If you want to increase the lemon flavor, add a bit of lemon extract (start with ½ teaspoon), lemon zest, or even a small amount of fresh lemon juice. Adjust to your liking. The lemon pudding gives the cream a light lemon flavor.
• Refrigerate until ready to use.

Lemon Cream Cheese Frosting

• Add the softened butter to the bowl of your mixer, mix until smooth.
• Cut the softened cream cheese into pieces and add to the butter, mixing until blended.
• Add the lemon juice and lemon zest. Add one teaspoon lemon extract as needed for a stronger lemon flavor.
• Gradually add powdered sugar and mix until well blended.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Chill as needed if it becomes too soft.

Assembling the Cake

• Place first cake layer on cake pedestal. Spread with lemon cream filling. I do not take the filling all the way to the edge-- leave about ¼-1/2 inch of space around the edge.
• Top with the second cake layer and repeat. Top with the third cake layer and fill in any gaps between cake layers with cream cheese frosting.
• Apply a thin "crumb coat" layer of frosting on top and around the sides of the cake. I like to chill the cake at this point for 15 minutes in the freezer to firm things up. (Or longer in the refrigerator)
• Apply the final coat of lemon cream cheese frosting. I smoothed around the sides with a bench scraper and then added a ridged/textured look with my offset spatula. Decorate however you like!
• I added borders with a 2D piping tip (reverse shell on top, shell border on bottom), and added a design on top with a small tapered spatula.

Refrigeration

• Because of the cream filling and cream cheese frosting, this cake should be refrigerated. However, for best flavor and texture, remove the cake from the refrigerator 2-3 hours before serving to allow the cake to warm and soften.