Set your oven to 350°F (175°C) to ensure even baking. Grease a 9x13-inch baking dish or round cake pans with butter or cooking spray. Proper greasing prevents sticking and makes it easier to remove the cake after baking. Preheating ensures the cake bakes evenly from the start.

In a large mixing bowl, combine yellow cake mix, lemonade concentrate, eggs, vegetable oil, and lemon zest. Use an electric mixer on medium speed to blend the ingredients until smooth. Mixing for about 2–3 minutes ensures a lump-free, fluffy batter. The lemon zest enhances the flavor, giving the cake a refreshing citrus aroma.

Pour the smooth batter evenly into the greased baking dish or cake pans. Place them in the preheated oven and bake for 30–35 minutes. The cake is done when a toothpick inserted in the center comes out clean. Avoid overbaking, as it can dry out the cake instead of keeping it moist and fluffy.

Once baked, remove the cake from the oven and place it on a wire rack. Let it cool for 15–20 minutes before adding frosting. Cooling prevents the frosting from melting and makes it easier to spread. For best results, allow the cake to reach room temperature before decorating.

While the cake cools, beat softened cream cheese and butter in a medium bowl. Gradually add powdered sugar, lemon juice, and vanilla extract, mixing until smooth. The lemon juice gives the frosting a zesty tang, complementing the cake’s flavor. Whipping the mixture thoroughly creates a creamy and spreadable consistency.

Spread the prepared frosting evenly over the cooled cake using a spatula. For a finishing touch, sprinkle fresh lemon zest on top. This adds extra flavor and enhances the cake’s presentation. Serve immediately or refrigerate for a firmer texture before slicing. Enjoy your delicious lemon cake!