Lemon Cream Cake

Lemon Cream Cake
Lemon Cream Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    18.25 oz white cake mix

  • Filling

  • 8

    ounces cream cheese -- softened

  • 2

    cups powdered sugar

  • 3

    tablespoons lemon juice

  • 1

    cup heavy whipping cream

  • Topping

  • 1/2

    cup all-purpose flour

  • 1/2

    cup powdered sugar

  • 1/4

    cup butter -- cold

  • 1/2

    teaspoon vanilla extract

Directions

Bake white cake according to box directions. Cool completely. Mix cream cheese, and powdered sugar in a medium bowl with mixer until smooth. Mix in lemon juice. Whip cream in large bowl until stiff peaks form. Fold cream cheese mixture into whipped cream gently until combined. Mix flour and powdered sugar in a medium bowl. Dribble in the vanilla. Cut cold butter in with pastry blender or use food processor. You want to end up with a crumbly consistency. Frost cake. Press crumb topping into frosting. Chill for at least three hours before serving.

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