Lemon Cream Cake (Printable Version)
A sweet and bright dessert with a creamy lemon filling and tender crumb. Perfectly simple to make and sure to impress.
# Ingredients:
→ Cake
01 -
¾ cup + 1 tablespoon milk
02 -
2 eggs
03 -
1 (15.25-ounce) box of white cake mix
04 -
3½ tablespoons oil (vegetable)
→ Crumb Topping
05 -
½ teaspoon vanilla
06 -
1 cup of the cake mix you set aside earlier
07 -
2 tablespoons melted unsalted butter
→ Filling
08 -
⅔ cup of powdered sugar, split for use—plus extras for sprinkling
09 -
4 ounces softened cream cheese
10 -
Zest from 1 lemon (about 1 teaspoon)
11 -
3 tablespoons fresh lemon juice
12 -
2 cups of heavy cream for whipping
# Steps:
01 -
Fire up your oven to 350°F (175°C). Spray the base of a 10-inch springform pan lightly with cooking spray.
02 -
Hold back 1 cup of the cake mix to create your topping later. In a big bowl, mix the rest of the cake mix with the oil, eggs, and ¾ cup + 1 tablespoon of milk. Use a mixer to combine on high for about 2 minutes—don’t stop until smooth. Pour into the prepared pan.
03 -
Mix the butter (melted) and vanilla in a different bowl. Add the reserved cup of cake mix and combine until the texture turns crumbly. Spread these crumbs gently across the uncooked cake in your pan.
04 -
Pop the cake into your preheated oven for 30–35 minutes. Use a toothpick to check—it’s done if it comes out clean. Let the cake cool in the pan until it’s at room temperature.
05 -
Blend ⅓ cup powdered sugar, lemon zest, lemon juice, and cream cheese together until creamy. Separately, whip the cream with the other ⅓ cup sugar until firm peaks form. Gently fold the cheese-lemon mixture into your whipped cream.
06 -
Carefully release the cake from the pan. Slice it horizontally into two even layers with a serrated knife. Spread the filling generously over the bottom layer, then place the top layer gently on top.
07 -
Let the assembled cake chill in the fridge for at least 4 hours. Before serving, sprinkle a little powdered sugar over the top for flair.
# Notes:
01 -
Want more tang? Stir in a teaspoon of lemon extract into the batter mix.
02 -
Leftovers can be kept in the fridge and enjoyed for up to 3 days.
03 -
Refrigerate for 4+ hours minimum—the longer, the better (overnight works best).