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Italian Lemon Cream Cake Recipe

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This recipe for Italian Lemon Cream Cake, by , is from Greenway Baptist Church 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!

Ann Trentham


Cooking spray
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

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

Preheat oven to 350. 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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