Here’s a great way to make Lemon Cake if you are too busy to do it from scratch (and tastes just as great).

1 box Betty Crocker French Vanilla Cake Mix 

1 stick soft unsalted butter 

2 TBSP canola oil

5 large eggs - room temp

3/4 cup sour cream

1 TBSP lemon zest (fine grated fresh lemon peel)

Preheat your oven to 350 F. Grease your pan (if you are turning the cakes out of the pan for decorating, use a product like Pam with flour or Wilton Cake Release). Beat butter and eggs together - adding one egg at a time and mixing well after each addition. Mix in sour cream and lemon zest, alternating with the cake mix. Mix on high setting for 1 minute. Follow instructions on the box for bake times according to pan size(s). Mini cupcakes take about 10 minutes to bake.