You get an incredibly moist cake by replacing butter with extra virgin olive oil. Feel free to replace lemons with oranges. I decorated it with edible flowers and frosting to create a beautiful Mother’s Day cake.
To all the wonderful moms out there, I hope you have a great weekend celebrating Mother’s Day! 😊🥂🌸

🌼Ingredients

1 box of yellow cake mix
Substitute the water for milk and the butter or vegetable oil for 3/4 cup of extra virgin olive oil
3 eggs
Zest and juice of 2 lemons

Glaze
I don’t like the glaze too sweet because it overpowers the cake flavors, so I add more cream cheese than powdered sugar. Mix 4oz of cream cheese with 1 cup of powdered sugar. Add more sugar if you like. Add 2 tablespoons of lemon zest and the juice of 1/2 lemon, and mix until the batter is smooth.

🌷Directions
Preheat the oven to 350°. Grease the bottom of your pan with butter. In a large bowl, combine the cake mix, milk, zest, eggs, and lemon juice until well combined. Add the batter to the prepared pan and cook according to the box instructions. In the meantime, prepare the glaze.
Transfer the pan to a wire rack and let the cake cool before unmolding.
Decorate the cake with the frosting and edible flowers as you wish. Enjoy💫