Italian Lemon Cream Cake recipe
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Ingredients
- cooking spray 1 (16.25 ounce) package white cake mix ¾ cup milk 1 tablespoon milk 2 eggs 3 ½ tablespoons vegetable oil 2 tablespoons butter, melted ½ teaspoon vanilla extract 4 ounces cream cheese, softened ⅔ cup confectioners' sugar, divided, plus more for dusting 3 tablespoons lemon juice 1 teaspoon grated lemon zest 2 cups heavy whipping cream
Nutrition Info
- 434.5 caloriescarbohydrate: 39.5 gcholesterol: 102.1 mgfat: 29.2 gfiber: 0.4 gprotein: 4.9 gsaturatedFat: 14.1 gservingSize: -sodium: 330.2 mgsugar: 28.8 gtransFat: : -unsaturatedFat: : -
Directions Italian Lemon Cream Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
Measure 1 cup cake mix, set aside for crumb topping. Place the remaining cake mix in a large bowl, add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
Mix melted butter and vanilla extract together in a bowl, stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife, remove top layer. Spread filling onto the bottom cake layer, place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.