Lemon Cream Cake


This is a recipe I found on Spark Recipes. It is a copy of Olive Garden’s Lemon Cream Cake. “Delicate white cake and lemon cream filling with a vanilla crumb topping.”

Paul isn’t a fan of regular cakes, so when I see something different like this, I give it a shot. He loves it! 🙂

Number of Servings: 12
1 white cake mix,prepared
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. vanilla extract
4 tbsp. butter
Prepare cake as directed in a 10″ round cake pan or 10″ round spring form pan. I used a spring form pan. This takes longer to bake than 2 9″ pans, for example, but I really like the 10″ size!!
Blend cream cheese, powered sugar, and lemon juice together.
In a medium bowl, whip heavy whipping cream to stiff peaks. (This take a while.)
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 vanilla 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.
Chill for 3 hours. Cut into 12 pie shaped slices.

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