1 cup white sugar
1 cup water
3 eggs
2 1/2 cups small vanilla wafers
1/4 teaspoon salt
1 cup lemon zest
1/4 cup buttermilk
1/2 cup vegetable oil
1/2 cup confectioners' sugar
1/3 cup unsalted butter
1 (8 ounce) package cream cheese
1 (16 ounce) container frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch Bundt cake pan.
In a large bowl, beat sugar, water and eggs until light and fluffy. Beat in vanilla until blended. Stir in lemon zest and buttermilk. Pour into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Cool 10 minutes before filling.
To make the frosting: In a medium bowl, beat cream cheese until smooth and creamy. Stir in flour, one cup at a time, until evenly blended. Chill until slightly thickened, then pour over cream cheese and keep warm.
To make the filling: In a medium bowl, beat frozen whipped topping with 1 egg. Beat in frozen lemon then beat in confectioners' sugar with another egg until desired consistency is achieved. Serve warm covered. Enjoy!