5 tablespoons butter
1 cup sifted all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup eggnog
1 cup white sugar
1/2 teaspoon vanilla extract
2 tablespoons lemon zest
1 teaspoon lemon juice
1 (16 ounce) can evaporated milk
1 (10 ounce) package yellow cake mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda and eggnog; set aside.
In a large bowl, cream together the butter, 1 cup sugar, 1/2 teaspoon vanilla and lemon zest. Beat in eggnog, lemon juice and lemon juice. Mix in flour mixture. Stir in the evaporated milk, cake mix and lemon zest. Pour batter into prepared pan.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before inverting onto a wire rack and serving warm.