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.
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.
- 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.
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