**If making dairy free, butter can be replaced with equal amounts of oil (any type). Omit the additional 2 tbsp of oil from the recipe.

1. Preheat oven to 350°F. Grease the bottom and sides of a 9” x 13” or 10.5” x 10.5” pan with butter or oil.
2. Beat cake mix and butter in a large bowl with an electric hand mixer or in a stand mixer with paddle attachment. Add the oil, milk, eggs, lemon juice, and lemon zest and beat on high speed until smooth.
3. Fill pan with batter.
4. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Once cake is baked, remove from oven and allow to cool in the pan until completely (not even a little warm to the touch), 1-2 hours.
6. Once the cake has cooled completely, spread the entire tub of frosting evenly over the top. If adding the lemon zest garnish, zest the lemon directly over the frosted cake. Cover and refrigerate until ready to serve.