June 22, 2016

Lemon Crumble Cream Cake

There are a million reasons I love this cake. First, it’s super easy (even though it looks totally complicated and fussy) because you use a box cake mix. Side note – if you have a simple white cake recipe that you love, you just go ahead and rock that sucker out.

Wait, I have to tell you a funny story real quick about cake mixes. Well, it’s more mean than funny but I have to laugh at the wicked comments I get on my recipes or I’d go nutters and have to move into my parent’s garage. I just recently got this on one of my shortcut cake recipes, “I cant believe yall from the south and you use box cake mix… some southern bells yall are. No southern home kitchen should ever allow boxed cake in it!”

OK, lady. What you gonna do? Take away my card?

Anyway! Back to the million reasons I love this cake! Like I said, it’s super easy and...
  • It totally looks like something from a fancy-pants bakery.
  • It has just the right amount of fresh, crisp, lemon zing.
  • It’s AH MAZE ING with a hot cup of coffee or tea so if you’re having company, this would be a perfect after-dinner dessert.
  • If you want to WIN the potluck or just outdo your sister-in-law, this is your recipe.
  • It’s got this coffee cake thing going on with the crumb topping so that’s just awesome.
  • The lemon cream filling is so absolutely perfect you could just go sit on the couch and eat the whole batch with a rubber spatula.
  • The contrasts of the firm crumb topping, tender cake and creamy filling is like a party in your mouth.
Lemon Crumble Cream Cake with a crumb topping dusted with powdered sugar, tender cake and lemon cream filling.

Lemon Crumble Cream Cake with a crumb topping dusted with powdered sugar, tender cake and lemon cream filling.
Lemon Crumble Cream Cake
1/2 cup sugar
1/2 cup butter, melted
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 white cake mix
Egg whites, oil and water for cake mix
Zest of one lemon
1 8-oz. package cream cheese, at room temperature
2 cups powdered sugar, plus more for dusting
Juice of one lemon (about 1/4 cup)
1 cup heavy whipping cream

To make the crumb topping, combine sugar, melted butter, flour and salt in a small bowl and stir with a fork until combined and crumbly. Set aside.

To make the cake, prepare batter per manufacturer’s instructions. Stir in lemon zest. Pour into a greased and floured 10-inch springform pan. Crumble crumb topping evenly over cake batter. Bake 35-45 minutes or until cooked through. Cool completely then slice in half horizontally.

To make the lemon cream filling, combine cream cheese, powdered sugar and lemon juice in a large bowl and mix until well combined and smooth. In a separate bowl beat whipping cream until soft peaks form. Fold whipped cream into cream cheese mixture until well combined.

Spread cream cheese mixture over bottom half of cake then top with remaining half of cake. Dust top of cake liberally with powdered sugar. Refrigerate at least 4 hours before serving. Refrigerate in an air-tight container to store.

Makes 12-14 servings.

Notes:
  • You can use a yellow or even lemon cake mix if you prefer. I’ve just always liked the way the white cake looks and it doesn’t have as much added artificial flavor that would compete with the real lemon flavor.
  • If your lemon yields less than 3 tablespoons of juice, add a little water to reach a total of 3-4 tablespoons liquid.
  • If your cream filling is too thin, refrigerate until firmer but not set.
  • You can substitute cool whip for the real whipped cream if you prefer. I’d think about 2-3 cups would work.
  • If you don't have a springform pan, just use two 9-inch cake pans, dividing the batter evenly between the two. Top one with the crumb topping then bake per manufacturer's instructions for two 9-inch pans. 
This recipe was featured at the Weekend Potluck!

PRINTABLE RECIPE
Quote of the Day:
"Sometimes, though, someone says something so absurd that it’s fun and cathartic for me to make fun of them. And it’s important to me that these people know that harassing me online is not a consequence-free hobby. I don’t want them to think they can just dump hate into my feed with no repercussions." ~ Lindy West
Lemon Crumble Cream Cake with a crumb topping dusted with powdered sugar, tender cake and lemon cream filling.


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42 comments:

  1. This looks amazing! I am doing an inventory right now in my mind, because this baby is getting made soon! Please consider something for me. I like to print the recipes as well as pin them, so I can tape it to the cupboard in front of me as I cook. Would you take out the photograph on the printable version or make it an option? Thank you!

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    1. You're literally the first person who's ever asked for that LOL! I didn't have photos on the printable recipes until about a year or so ago but SO. MANY. PEOPLE. asked (and not always very nicely) for me to add a photo so I did. You could copy/paste from the printable version in a word doc if that works better. Good luck!

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    2. Good Grief People! The lady is wonderful enough to take the time to publish these recipes for you, the VERY LEAST you can do is take the time to learn how to use your PC, and how to COPY and PASTE! Simple to do, but maybe to simple for you!
      P.S. Thanks for ALL the great recipes you have posted, Mandy. Great work!

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    3. Really it isn't that difficult to delet a photo from a recipe!!! This person is nice enough to share a recipe with all of us and then someone comess along and takes it a step further thinking only of themselves when it is a simple fix that you can easily do yourself.
      I too would like to thank you for sharing this recipe! I will be making this very soon. Again, thank-you Mandy.

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  2. Oh my gosh! This looks incredible. What size springform pan?

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    1. Thanks!! It is!! It's a 10-inch pan :)

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  3. Well this Southern girl uses cakes mixes all the time and no one can tell under a good homemade frosting!

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    1. I was born & raised in metro Atlanta; no one can accuse me of not being Southern enough, and I use cake mixes all the time too. You are right, homemade frosting makes it yummy every time. People are surprised when I admit it is from a box!

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  4. Hey Mandy, this looks like a 'to do' recipe right away! Just want to give you a cyber hug as I think you are a ray of sunshine and I love your style! Take care!

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  5. I just love your cute, precious self and also your incredible recipes!!

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  6. Oh Mandy, Thank You so very much for this lemon recipe. I was wanting to make something "lemony" and I think this is just the goody to try! I love to read your intro to your recipes . . . you do have a wonderful sense of humor (sure does take us a lot further in this strange world we live in!!). Anyway, I look forward to your e-mails and catching up on "your world of living". Thanks again for sharing your delicious recipes with us!

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  7. I have two birthdays coming up in the next week and this seems like an easy and refreshing dessert. Thanks Mandy!

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  8. I 2nd that idea o being able to print the recipe please. This sounds like a yummy pretty easy recipe. And don't stress about the cake mix, another recipe guru I follow (Southern Plate) what ever is in the cupboard is the way to go mix or scratch and those who do not like it well that is ok MORE FOR ME :-)

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  9. Thank you for this beautiful cake recipe. I too am a Southern Belle. I have a career that keeps me awfully busy, so using a cake mix does not mean I loose my 'Belle Card'! Thank you, thank you for presenting recipes that help me get things done a bit more quickly in my kitchen. SOUTHERN GIRLS UNITE!

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  10. I'm in Australia and often have problems trying to find the right ingredients. This seems very straightforward, but I'm wondering whether 'all-purpose flour' corresponds to our 'plain flour' or our 'self-raising flour'?
    Thanks in advance
    Amanda :-)

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    1. Yes, it's plain flour! Although, in this recipe you can use plain or self-rising. Just omit the salt if using self-rising :)

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  11. Yum! I cannot wait to try this recipe...breakfast anyone?! :) I second that on box cakes....like everything in life, there's a time and place for everything. BTW, here's an AMAZING go to generic box cake recipe that is life changing: http://www.cakecentral.com/recipe/1953/super-enhanced-cake-formula

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  12. Hi, gotta tell you I loved this. Also gotta tell ya, I did it in two rounds instead of springform pan, and the top layer kept sliding off the bottom, I actually had to put skewers in it to hold in place. Who cares it is so good, thank you so much for sharing it!

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    1. Whatever works, right?! I would imagine it doesn't slide around on the springform version because the two surfaces enclosing the filling are "rough" or "open" so they latch on to the filling. Maybe next time saw off the top and bottoms of your cakes with a serrated knife and see if that helps!

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  13. I made this deliciousness today. I don't have the pan you described, so I tried it with 2 9" round cake pans. No trouble with the crumb topping staying where it belonged. When I tried to depan them, they broke. Consequently we ended up with trifle. This recipe is special. So tasty and easy. Thank you for sharing it with us.

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  14. It looks gorgeous! I think I will give it a try. I hope it will turn out as good as you. Thanks for sharing.

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  15. I enjoy baking. Your recipe is wonderful. I will give it a try

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  16. I just wonder if a clumsy man like me can make this? Thanks for sharing! Great work!

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  17. I am new to baking so I am not sure I can succeed at first try with this cake, even though you make things look so simple. But I will sure it this Sunday and see how it goes

    It looks amazing, really :)

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  18. This cake looks delicious. I love cooking. I can made various cake in one day. Thank you for share the recipe. I like use a lemon to made cake.Taste so good and smooth. I will make this cake in a weekend.

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  19. I made this cake this evening for a friends birthday, I'm not going to be able to give it to her unfortunately because the top layer is cracking after putting the cream center onto the bottom. If I had to do it all over again I would refrigerate the creme filling longer to set up more, apply it to the bottom, perhaps refrigerate this layer a bit longer prior to applying the top layer....the creme filling on my finger tastes Devine!!! Thanks for the recipe, I will be trying it again.

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  20. I love baking in my free time. This cake looks delicious. I will make it this weekend to have with my family. Thanks for your tutorial.

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  21. How many egg whites you did not say.

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  22. 1st time I had this cake was at Olive Garden & now during the Spring HoneyBaked Ham carries it too~ Can't wait to try my hand at this

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  23. Well, this recipe looks so great and yummy, i love baking and I have just made this cake but it is not amazingly gorgeous as you did, a little sad about this. However, it is delicious as i think when saw your recipe lol, my kids really love its taste. Thanks for sharing!

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  24. This is a very good dessert! I did make my own cake, using the best white cake recipe from Cook's Illustrated and I did add some fresh blueberries and raspberries to the inside. Everyone loved it! I would agree that layers should be split - the rough edge will help keep from slipping. I found the dessert best when left out about an hour before serving to soften the cake. Beyond that there is greater risk of the filling getting too soft. Regardless, it was delish! Just FYI: I used smaller baking rounds, adjusted the time a tad, and still ended up dividing each finished cakelet in half for serving. It was perfect.

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  25. The lemon crumble cream cake is liked by many of the people,but most of te people do not know how to prepare the lemon crumble cake at home.They are professional writers for hire to make some delicious recipe at home as it save many times for the benefits of both of the host and guest.Would you please share some more picture of making the crumble cream cake that will be made at home?

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  26. Mandy, I just made your fabulous Lemon Crumble Cream Cake and am serving it at a birthday dinner tonight for my mama. Yum! My crumbles didn't stay on top of my batter and disappeared into the cake. Have you ever had that happen? It will be fine. I made a little extra cream and frosted the top as well. Just curious what I did wrong. Thank you for this fabulous recipe. It's a keeper!

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    1. Hmmm.... I'm not sure. If the batter sat for a while in the pan (like while you made the crumble maybe?) it may have started to break down a little. Or sometimes they get thin if overmixed. I've made this about a half a dozen times since I posted the recipe and haven't had any issues. Good luck next time though!!

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  27. Sounds perfect, what is 1 pack of white cake mix? Is it like a "Betty Crocker" packet mix????

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    1. Betty Crocker, Duncan Hines, Pillsbury... I usually buy whatever's on sale!

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  28. You're making me hungry! Sounds so good!

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  29. I LOVE your site. Can't wait to get your book. I'm not a "real" Southern Belle, but I feel like one in my mind and heart, because I love Southern dishes, especially yours. Thank you, Mandy!!

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  30. Is the crumb topping not made with with brown sugar? I've never seen a recipe for a crumb topping with plain white sugar before. I would like to make this for my son but just want to make sure about the topping first. Thank you!

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Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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