LEMON CREAM CAKE II

Todd Wilbur's Top Secret Recipe Recipes--Olive Garden. I have made this one and it is very close--SPJ.

Ingredients

Cake:
1 1 1 white cake mix
Lemon Cream Filling:
8 8 8 oz. cream cheese
2 2 2 c. powdered sugar
3 3 3 T. lemon juice
1 1 1 c. whipping cream
Vanilla Crumb Topping:
1/2 1/2 1 c. plus 1 T. all-purpose flour
1/2 1/2 2 c. plus 2 T. powdered sugar
pinch pinch salt
1/4 1/4 1/4 c. butter softened
1/2 1/2 1/2 t. vanilla extract
Directions:
10-inch 350 40-45 to directions on the box. Pour into greased 10-inch cake pan or springform pan and bake at 350 F for 40-45 minutes. Allow cake to cool completely when it comes out of the oven.
●Make lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Mix in lemon juice.
●Whip cream in a large bowl with an electric mixer on high speed until it forms stiff peaks. Fold cream cheese mixture with whipped cream. Stir gently until blended.
1/2 the cake is cool, slice it in half through the middle and remove the top. Spread all but 1/2 c. of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake.
1/2 the remaining 1/2 c. of cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.
3 the cake for at least 3 hours before serving.

●Cut cake into 12 slices and top with powdered sugar tapped through a strainer.