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Ingredients
- 1 white cake mix
- 1/2 cup sour cream
- 1 teaspoon lemon extract
- 8 oz. cream chees, softened
- 2 cups powered sugar
- 1 cup heavy whipping cream, whipped to stiff peaks
- 3 tbsp. lemon juice
- 1/2 cup all purpose flour
- 1/2 cup powered sugar
- 1 tsp. lemon extract
- 4 tbsp. butter
Details
Adapted from pinterest.com
Preparation
Step 1
Prepare cake as directed plus add the sour cream and lemon extract. Place in a 10" round spring form pan. Bake per pkg. directions.
Blend cream cheese, powered sugar, and lemon juice together. In a medium bowl, whip heavy whipping cream to stiff peaks. Gently fold into cream cheese mixture and blend by hand. Chill until needed.
Mix flour and powered sugar in small bowl. Crumble butter in and dribble in lemon extract. The crumbles should be no larger than pea size. If you have trouble crumbling mixture, chill for a few minutes. Chill until needed.
After cake is cooled, cut in half. Spread cream cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. Spread rest of cream cheese mixture on the sides of cake. Press crumb topping into sides gently and sprinkle the rest on top of cake. Chill for 3 hours. Cut into 12 pie shaped slices. Makes 12 servings.
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