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Lemon Cream Cake


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  • 1 Box White Cake Mix, plus oil, eggs, and water as directed
  • 1 Box Lemon Cake Mix
  • 1/2 Cup Sour Cream
  • 1 tsp. Vanilla
  • 1 Medium Lemon, juiced
  • Lemon Zest of half the lemon
  • 1 Cup Heavy Whipping Cream
  • 1 (8 oz.) Pkg. Mascarpone Cheese
  • 1 Cup Powdered Sugar
  • 1/4 Cup Melted Butter



Step 1

Prepare white cake according to package directions. Add sour cream and vanilla and mix well. Pour batter into a 10" round baking pan (or a 10" springform pan if desired). While cake is baking make filling. Mix together the Mascarpone, powdered sugar, lemon juice and whipping cream. Add the lemon zest and mix until creamy and smooth. Remove cake from oven and allow to completely cool. Then with a serrated knife, carefully cut the cake in half. On the bottom half of the cooled cake, drop dollops of the cream filling and smooth with a rubber spatula. Save some for the top of the cake. Put on the top of the cake a spread a thin layer of the remaining filling on top of the cake. Next make your crumb topping. In a medium bowl, combine 1 and 3/4 cups of the lemon cake mix with about 1 tablespoon of the melted butter. Continue to add more if necessary to get the perfect crumb topping (usually about 2-3 tablespoons). Sprinkle topping all over the top of the cake. Refrigerate for about 1 hour before serving.

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