Italian Lemon Cream Cake
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tbsp
Milk2
Eggs3.5 tbsps
Vegetable Oil2 tbsps
Butter (melted)1 tsp
Vanilla Extract110 g
Cream Cheese (softened)3 tbsps
Lemon Juice1 tsp
Lemon Zest (grated)2 cups
Heavy Whipping CreamDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Spray the bottom of a 10-inch springform pan with cooking spray
3
Measure 1 cup cake mix; set aside for crumb topping
4
Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil
5
Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes
6
Pour batter into the prepared pan
7
Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly
8
Sprinkle crumbs over top of cake batter
9
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes
10
Cool cake to room temperature in the pan
11
Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy
12
Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form
13
Fold cream cheese mixture into whipped cream
14
Remove cake from springform pan
15
Cut cake horizontally into 2 layers using a serrated knife; remove top layer
16
Spread filling onto the bottom cake layer; place top cake over filling
17
Refrigerate cake for at least 4 hours
18
Dust cake with more confectioners' sugar before serving