italian lemon cream cake

Ingredients

• Servings: 12
• cooking spray
• cake:
• 1 (16.25 ounce) package white cake mix
• 3/4 cup milk
• 1 tablespoon milk
• 2 eggs
• 3 1/2 tablespoons vegetable oil
• crumb topping:
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• filling:
• 4 ounces cream cheese, softened
• 2/3 cup confectioners' sugar, divided, plus more for dusting
• 3 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• 2 cups heavy whipping cream

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 4 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c). spray the bottom of a 10-inch springform 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 tablespoon 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 to 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 confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. fold cream cheese mixture into whipped cream.
• remove cake from springform pan. cut cake horizontally into 2 layers using a serrated knife; remove top layer. spread filling the bottom cake layer; place top cake over filling. refrigerate cake for at least 4 hours. dust cake with more confectioners' sugar before serving.