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Ingredients
- 1 white cake mix
- 1/1/4 cup water
- 1/3 cup vegetable oil
- 3 egg whites
- LEMON CREAM FILLING
- 8 oz crem cheese softened
- 2 cups powdered sugar
- 3 Tablespoons lemon juice
- 1 cup heavy whipping cream
- VANILLA CRUMB TOPPING
- 1/2 cup flour
- 1/2 cup powdered sugar
- 1/4 cup COLD butter
- 1/2 teaspoon vanilla
Details
Preparation time 1mins
Cooking time 1mins
Preparation
Step 1
Make white cake following the directions on the box
pour batter into a greased 10 inch spring form pan
bake at 350* for 40 to 45 minutes
allow cake to cool completely when it come 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 in cream cheese mixture with whipped cream
stir gently by Hand until blended
make crumb topping by combining flour ad powdered sugar in a medium bowl
add butter and dribble in the vanilla
use your hands to mix cold butter into flour and sugar
break butter into smaller ad smaller pieces as you incorporate it into the dry ingredients
be sure not to press the mixture together
you want to end up with a very crumbly consistency with pieces no bigger than a pea
chill this crumb topping until you are ready to use it.
when the cake is cool, slice it in half through the middle and remove the top
spread all but 1/2 cup of the lemon cream mixture onto the bottom half of the cake , then carefully replace the top half of the cake
spread the remaining 1/2 cup 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 side all the way around the cake
Now chill the cake for at least 3 hours before you serve it
when you are ready to serve, slice cake into 12 slices
serve each slice topped with powdered sugar tapped through a strainer
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