Lemon Cream Cake

Prep Time: 0 Minutes

Cook Time: 30 Minutes

Ready In: 30 Minutes

Servings: 12

Delicate white cake and lemon cream filling with a vanilla crumb topping. This Super Secret version uses a cake mix.

Ingredients:

lemon cream cake

delicate white cake and lemon cream filling

with a vanilla crumb topping.

this super secret version uses a cake mix. use your favorite

brand, just remember that each brand of cake mix may requires

slightly different measurements of additional ingredients (oil

eggs). follow the directions on the box of your favorite brand.

mix the batter and then pour it into a greased 10-inch

springform pan and bake until done.

ingredients

cake1 18.25-ounce box betty crocker white cake mix

1-1/4 cups water

1/3 cup vegetable oil

3 egg whites

lemon cream filling

8 ounces cream cheese, softened

2 cups powdered sugar

4 teaspoons lemon juice

1 cup heavy whipping cream

vanilla crumb topping

1/2 cup all purpose flour

1/2 cup powdered sugar

1/4 cup cold butter

1/2 teaspoon vanilla extract

garnish

powdered sugar

Directions:

1. INSTRUCTIONS:
2. 1. Prepare cake following the directions on the box. Pour the
3. batter into a greased 10-inch cake pan or springform pan. Bake
4. at 350 degrees for 40 to 45 minutes. Allow cake to cool
5. completely.
6. 2. Make lemon cream filling by mixing cream cheese and powdered
7. sugar in a medium bowl with an electric mixer until smooth. Mix
8. in lemon juice.
9. 3. Whip cream in a large bowl with an electric mixer on high
10. speed until stiff peaks form. Fold whipped cream into cream
11. cheese mixture.
12. 4. Make crumb topping by combining flour and powdered sugar in a
13. medium bowl. Add butter and vanilla extract. Use pastry cutter
14. or your hands to mix cold butter into the flour and sugar. Cut
15. in butter until mixture is crumbly - a not so even mixture of
16. little and larger lumps of flour and sugar covered butter. You
17. want a very crumbly consistency with pieces no bigger than a
18. pea. Keep topping refrigerated until you are ready to use it.
19. 5. After cake has cooled, slice it in half through the middle
20. and remove the top. Spread all but 1/2 cup of the lemon cream
21. mixture onto the bottom half of the cake, then carefully replace
22. the top half of the cake.
23. 6. Spread the remaining 1/2 cup of cream filling over the top
24. and sides of the cake. Sprinkle the crumb topping on top of the
25. cake and press it onto the sides of the cake.
26. 7. Chill the cake for at least 3 hours before serving. Serve
27. cake slice topped with powdered sugar tapped through a stainer.
28. Serves 12.

By RecipeOfHealth.com