INGREDIENTS
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1 white cake mix
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1 (3.4 oz.) box lemon instant pudding mix
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3/4 c. water
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3/4 c. vegetable oil
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1 c. non-fat plain Greek yogurt (I used Chobani)
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4 large eggs
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1 1/2 tsp. lemon extract
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Lemon Marshmallow Buttercream
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1 c. (2 sticks) unsalted butter, room temp.
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1 (7 oz.) carton Marshmallow cream
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pinch of salt
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1 - 2 tsp. lemon extract, to taste
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grated zest of one lemon
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2 1/2 c. powdered sugar