This white cake topped with vanilla crumbs and filled with rich lemon cream is the perfect dessert cake. A slice of this amazing and delicious lemon cake could also be enjoyed with a cup of coffee or tea.
Ingredients (for 12 persons)
- 1 (16.25 ounce) package white cake mix
- 3/4 cup milk
- 1 tablespoon milk
- 2 eggs
- 3 1/2 tablespoons vegetable oil
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 2/3 cup confectioners’ sugar, divided, plus more for dusting
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 2 cups heavy whipping cream
(Preparation time: 20 mins; cooking time: 30 mins)
Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
Bake in the preheated oven until a toothpick inserted in the centre of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
Beat cream cheese, 1/3 cup confectioners’ sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners’ sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
Remove cake from the springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove the top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate the cake for at least 4 hours. Dust cake with more confectioners’ sugar before serving.
Per Serving: 434 calories; 29.2 g fat; 39.5 g carbohydrates; 4.9 g protein; 102 mg cholesterol; 330 mg sodium
Inside Cooking Ep 41: Italian Lemon Cream Cake
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