Lemon Traybake Cake
For the Cake
1 box Duncan Hines yellow cake mix
Zest of 1 lemon
1 cup buttermilk
For the Frosting
3/4 cup heavy whipping cream
1 1/2 tablespoons sugar
1 cup low-fat Greek yogurt
1 cup blueberries
Preheat the oven to 350F. Line a 9×13 inch cake pan. Pour the cake mix into a bowl. Add the lemon zest. Add the eggs. Use buttermilk instead of the water called for in the recipe. Alternatively, if you don’t want to buy a whole carton of buttermilk, simply combine 3/4 cup milk and 1/4 cup lemon juice. Allow the mixture to sit for one minute. Stir. Viola! You have buttermilk.
Place the cake into the oven and bake following package instructions.
Once the cake is done, allow to cool before frosting.
To make the frosting, whip the cream on high using a stand mixer. Once the cream is thick, add in the sugar a few spoonfuls at a time. Whip until firm. Whisk in the Greek yogurt. Dollop the cream onto the cake and sprinkle the blueberries on top. Serve.
Leftovers can be stored in the refrigerator for up to 3 days.