Recipe

Lemon Cream Cake Recipe

Add Step-by-Step Photos	Chef2 / All my dishes 1 year, 8 months ago Delicate white cake and lemon cream filling with a vanilla crumb topping." This "Super Secret" version uses a cake mix. Prep:20m Cook:30m Servings:12	Chef2
	creamy and lemony

Does this look good? Yeah! / Nope

Fans

pudgy47

henrie

mumtazcate

gramma58

minitindel

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

INSTRUCTIONS:

1. Prepare cake following the directions on the box. Pour the

batter into a greased 10-inch cake pan or springform pan. Bake

at 350 degrees for 40 to 45 minutes. Allow cake to cool

completely.

2. 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.

3. Whip cream in a large bowl with an electric mixer on high

speed until stiff peaks form. Fold whipped cream into cream

cheese mixture.

4. 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 - a not so even mixture of

little and larger lumps of flour and sugar covered butter. You

want a very crumbly consistency with pieces no bigger than a

pea. Keep topping refrigerated until you are ready to use it.

5. 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.

6. 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.

7. Chill the cake for at least 3 hours before serving. Serve

cake slice topped with powdered sugar tapped through a stainer.

Serves 12.

Recent Gawkers

Not quite what you're looking for? See more Dessert / Cakes

Or see more just like this

Comments

jett2whit 1 year, 8 months ago said:
Wonderful recipe! Thanks for sharing. Hoping you are having a great weekend. Jett

annieamie 1 year, 8 months ago said:
Love the filling recipe. IT sounds light and refreshing. I'm saving your recipe! Thank you for sharing it.

minitindel 1 year, 8 months ago said:
Looks divine nice one thank you the cake is beautiful

vickycummins 1 year, 8 months ago said:
Oh yum!!!! Does this sound great! Can't wait to try this!

henrie 1 year, 7 months ago said:
OMG, love this cake, looks just like the one they served at the hospital cafe. Thanks for the great post, you got my 5

mumtazcatering 1 year, 7 months ago said:
Mmmmmmmmmmmmmm.......Mmmmmmmmmmmmmmmmmmmmm.......:}

pudgy47 1 year, 7 months ago said:
Love Lemon anything, Thanks.

Add a Comment