Lemon Cream Cake

By SMorrissey

Ingredients

• Cake-
• 1 box (18.5 Ounce) White Cake Mix
• 3 Large Egg Whites
• 1 cup Water
• 1/4 cup Vegetable Oil
• 1 1/2 tsp Lemon Extract
• Filling-
• 8 oz Cream Cheese, softened
• 2 cups Powdered Sugar, divided
• 3 Tbsp Fresh Lemon Juice
• 1 cup Heavy Whipping Cream

Details

Servings 12
Preparation time 15mins
Cooking time 60mins
Adapted from cake.betterrecipes.com

Preparation

Step 1

Preheat oven to 350 degrees. Line the bottom of a 10" round cake pan with parchment paper. Spray sides with no-stick cooking spray. Spray a shallow 3 cup baking pan with no stick cooking spray. Set both pans aside.

Mix cake according to box instructions, adding lemon extract to batter. Measure out 2 cups batter and pour into the shallow pan. Pour remaining batter into the large cake pan. Bake small pan for 10 to 15 minutes, checking that it is done with a toothpick. Remove from oven and cool on wire rack. Bake large cake pan for 25 to 28 minutes, checking that it is done with a toothpick. Place on wire rack to cool.

While cake is baking, in a medium size bowl blend cream cheese, 1 1/2 cups of the powdered sugar, and lemon juice together. In another large bowl, beat whipping cream to stiff peaks. Gently fold cream cheese mixture and whipping cream together by hand. Chill in refrigerator.

Remove cakes from pans. Break up cake from small pan into fine crumbs and set aside. Cut large cake horizontally in half. Place bottom portion on serving plate. Reserve 3/4 cup of the filling, and spread the remaining filling on bottom portion of cake. Place top portion of cake on filling.

Lightly spread remaining 3/4 cup of filling on top and sides of cake. Press the fine cake crumbs on top and sides of cake. Sprinkle remaining powdered sugar on top of cake.

To serve, cut into 12 pieces and plate on dessert plates.