Check out what my friends at Food.com had to say about this Lemon Cream Cake:
AWESOME RECIPE!!! I wanted to make a special dessert for the staff at work as we had an all-day meeting, and this went over wonderfully! Of the 15 people, 3 asked for the recipe, and one said that she didn’t want the recipe, she just wanted me to make it for her whenever she asked!
It’s definitely a very tasty cake! I over-mixed the crumb topping a bit, so it became kind of doughy, but it still tasted good. Loved the tang from the lemon juice drizzle on the cake layers, too.
Ingredients
1 (18 ounce) box white cake mix
1 1⁄4 cups water
1⁄3 cup Wesson oil
3 Eggland’s Best egg whites
2 teaspoons fresh lemon juice
1 tablespoon lemon zest
12 ounces Philadelphia cream cheese
3 cups Domino powdered sugar
1 1⁄2 tablespoons fresh lemon juice
1 1⁄2 cups Borden heavy whipping cream
1⁄2 cup Gold Medal flour
1⁄2 cup Domino powdered sugar
1⁄4 cup Land o Lakes butter (cold)
1⁄2 teaspoon vanilla
1 teaspoon fresh lemon juice
Instructions:
Combine cake mix, water, oil, egg whites, lemon juice and lemon zest. Follow directions on box. Pour the batter into a greased and floured spring-form pan. Bake at 350 for 40-45 minutes. Cool.
Mix softened cream cheese, powdered sugar and lemon juice until smooth. Whip cream until stiff peaks form. Fold whipped cream into the cream cheese mixture.
For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice (pastry blender or food processor).
When cake has cooled, slice it in half. Drizzle lemon juice on each cut side. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides. Sprinkle crumb topping on top and pat on the sides.
Quick Tip: This is perfect for a coffee brunch with friends!
Thank you to Food.com for this awesome recipe!
