Italian Lemon Cream Cake Recipe
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Category: |
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Ingredients: |
Ingredients: Cooking spray
Cake:
1 (16.25 oz.) pkg. white cake mix
3/4 cup milk
1 tbsp. milk
2 eggs
3 1/2 tbsp. vegetable oil
Crumb Topping:
2 tbsp. butter, melted
1/2 tsp. vanilla extract
Filling:
4 oz. cream cheese, softened
2/3 cup confectioners' sugar, divided, plus more for dusting
3 tbsp. lemon juice
1 tsp. grated lemon zest
2 cups heavy whipping cream
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Directions: |
Directions:Preheat oven to 350º. Spray the bottom of a 10" spring form pan with cooking spray. Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tbsp. milk, eggs and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan. Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 - 35 minutes. Cool cake to room temperature in the pan. Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream. Remove cake from spring form pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving. |
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