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Italian Lemon Cream Cake
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
290 minutes
Decadent Italian lemon cream cake with vanilla crumbs, reminiscent of a renowned Italian eatery's specialty.
Ingredients:
  • cooking spray
  • 1 (16.25 ounce) package white cake mix
  • 0.75 cup milk
  • 1 tablespoon milk
  • 3.5 tablespoons vegetable oil
  • 2 tablespoons butter, melted
  • 0.5 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 0.66666668653488 cup confectioners' sugar, divided, plus more for dusting
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 2 cups heavy whipping cream
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C and grease the bottom of a 10-inch springform pan with cooking spray.
  • Prepare the crumb topping by measuring 1 cup of cake mix and setting it aside. In a large bowl, combine the remaining cake mix with 3/4 cup plus 1 tablespoon of milk, eggs, and oil. Use an electric mixer to beat the mixture until thoroughly combined for about 2 minutes. Pour the batter into the prepared pan.
  • In a bowl, combine melted butter and vanilla extract. Stir in 1 cup of reserved cake mix until you achieve a crumbly mixture. Sprinkle the crumbs over the cake batter.
  • Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool to room temperature in the pan.
  • In a bowl, combine cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest until smooth and creamy. In a separate bowl, whip cream and remaining 1/3 cup confectioners' sugar until stiff peaks form. Gently fold the cream cheese mixture into the whipped cream.
  • Carefully free the cake from the springform pan, then delicately slice it horizontally into two layers using a serrated knife. Gently remove the top layer and generously spread the filling on the bottom layer before elegantly placing the top layer back on. Allow the cake to chill in the refrigerator for a minimum of 4 hours. Just before serving, sprinkle some extra confectioners' sugar on top for a sweet finish.

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