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Crumb topped lemon cream cake



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Rate this recipe 4.3/5 (51 Votes)


  • 1 package white cake mix, plus ingredients to prepare
  • 1 package lemon cake mix
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 lemon, juiced
  • 1 cup whipping cream
  • 1 package cream cheese
  • 1 cup powdered sugar
  • 4 tablespoons melted butter


Adapted from


Step 1

Make the white cake according to the directions on the box, adding the sour cream and vanilla. Bake in a 10-inch round baking pan. Cool the cake completely.

For the lemon cream filling, mix the cream cheese, powdered sugar, lemon juice, lemon zest of half the lemon and whipping cream, mix until creamy and smooth.

For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping.

To assemble the cake, cut the white cake in half so you can spread the lemon cream filling between the 2 layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping on top.

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