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Lemon Cream Cake Recipe

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This recipe for Lemon Cream Cake is from The Zbell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 white cake mix, prepared
8 oz. cream cheese, softened
2 cups powdered sugar
1 cup heavy whipping cream, whipped to stiff peaks
3 Tbsp. lemon juice
1/2 cup all-purpose flour
1 1/2 cup powdered sugar
1 tsp. vanilla extract
4 Tbsp. butter
Directions:
Directions:
Prepare cake according to package instructions, using a 10" round cake pan or a 10" round spring-form pan.

Blend cream cheese, 2 cups powdered sugar, and lemon juice together.

In a medium bowl, whip heavy whipping cream to stiff peaks. Gently fold into cream cheese mixture and blend by hand. Chill until needed.

Mix flour and 1/2 cup powdered sugar in small bowl. Crumble butter in and dribble in vanilla extract. Gently mix together. The crumbles should be no larger than pea size. If you have trouble crumbling mixture, chill for a few minutes. Chill until needed.

After cake has cooled, slice in half. Spread cream cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. Spread remaining cream cheese mixture on the sides of cake. Press crumb topping into sides gently.

Chill for 3 hours before serving.
Number Of Servings:
Number Of Servings:
12

 

 

 

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