Shelly's Recipe

LEMON CREAM CAKE

Category: Cakes

Cake
1 box white cake mix
1 1/4 Cups water
1/3 cup vegetable oil
3 egg whites

Lemon Cream Filling
1 (8 oz) pkg cream cheese, softened
2 cups confectioners sugar
4 tsp lemon juice
1 cup heavy whipping cream

Vanilla Crumb Topping
1/2 cup flour
1/2 cup confectioners sugar
1/4 cup cold butter
1/2 tsp vanilla extract

Garnish
Confectioners sugar

Prepare cake following the directions on the box. Pour the batter into a greased 10 inch cake pan or springform pan. Bake at 350 for 40 to 45 minutes. Allow cake to cool completely.

Make lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Mix in lemon juice.

Whip cream in a large bowl with an electric mixer on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture.

Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and vanilla extract. Use pastry cutter or your hands to mix cold butter into the flour and sugar. Cut in butter until mixture is crumbly no bigger than the size of a pea. Keep topping refrigerated until you are ready to use it.

After cake has cooled, slice it in half through the middle and remove the top. Spread all but 1/2 cup of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake.

Spread the remaining 1/2 cup of cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides of the cake. Chill the cake for at least 3 hours before serving. Serve cake slice topped with powdered sugar tapped through a strainer.