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Cake
1 18.25-ounce box Betty Crocker white cake mix 1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
Or use any cake mix of your preference and prepare as directed on box
Lemon Cream Filling
8 ounces cream cheese, softened
2 cups powdered sugar
4 teaspoon 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
Make white cake following the directions on the box. Pour the batter into
a greased 10-inch cake pan or springform pan, and bake at 350 degrees for
40 to 45 minutes. Allow cake to cool completely when it comes out of the
oven. 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 it
forms stiff peaks. Combine cream cheese mixture with whipped cream. Stir
by hand until blended. Make crumb topping by combining flour and powdered
sugar in a medium bowl. Add butter and dribble in the vanilla extract. Use
your hands to mix cold butter into the flour and sugar. Break butter into
smaller and smaller pieces as you incorporate it into the dry ingredients.
Be sure not to press the mixture together. You want to end up with a very
crumbly consistency with pieces no bigger than a pea. (If you have trouble
making small crumbs, pop the bowl into your fridge for a few minutes.)
Chill this crumb topping until you are ready to use it.
When the cake is cool, 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
all the way around the cake. Now chill the cake for at least 3 hours
before you serve it. When you are ready to dig in, slice the cake into 12
slices. Serve each slice topped with powdered sugar tapped through a
strainer.
1 18.25-ounce box Betty Crocker white cake mix 1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
Or use any cake mix of your preference and prepare as directed on box
Lemon Cream Filling
8 ounces cream cheese, softened
2 cups powdered sugar
4 teaspoon 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
Make white cake following the directions on the box. Pour the batter into
a greased 10-inch cake pan or springform pan, and bake at 350 degrees for
40 to 45 minutes. Allow cake to cool completely when it comes out of the
oven. 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 it
forms stiff peaks. Combine cream cheese mixture with whipped cream. Stir
by hand until blended. Make crumb topping by combining flour and powdered
sugar in a medium bowl. Add butter and dribble in the vanilla extract. Use
your hands to mix cold butter into the flour and sugar. Break butter into
smaller and smaller pieces as you incorporate it into the dry ingredients.
Be sure not to press the mixture together. You want to end up with a very
crumbly consistency with pieces no bigger than a pea. (If you have trouble
making small crumbs, pop the bowl into your fridge for a few minutes.)
Chill this crumb topping until you are ready to use it.
When the cake is cool, 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
all the way around the cake. Now chill the cake for at least 3 hours
before you serve it. When you are ready to dig in, slice the cake into 12
slices. Serve each slice topped with powdered sugar tapped through a
strainer.
