1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant white chocolate pudding mix
2 1/2 cups butter, softened
1 cup white sugar
4 eggs
1 cup white cake flour
1 (8 ounce) container frozen whipped topping, thawed
4 tablespoons grated lemon zest
Line cake mix and pudding mix bowl with foil. In a large bowl, combine butter and sugar. Beat until light and fluffy. Stir in eggs and pudding mix.
Divide batter evenly among prepared pan and sprinkle with lemon zest of topstrokes. Transfer to freezer protective cupboard or wire rack. Refrigerate for 30 minutes.