Italian Lemon Cream Cake

I found a Lemon Cream Cake in a magazine and really wanted to try to make one. This is the recipe I used ( Lemon Cake Link ). It was a huge hit and fairly easy to make. SOOOOO YUMMY! I doubled the recipe and made 2 so I could give one to a friend. Her family loved it too. I highly recommend this cake, especially if you are a lemon cake fan like me. The cream in the middle is light and not as sugary as frosting. It is very refreshing. LOVE, LOVE, LOVE!

Italian Lemon Cream Cake

Rated: Submitted By: CindyAnn Photo By: carmvw Prep Time: 20 Minutes Cook Time: 30 Minutes Ready In: 4 Hours 50 Minutes Servings: 12

"Homemade Italian lemon cream cake filled with lemon cream and topped with vanilla crumbs is just like the one at a famous Italian restaurant chain."

INGREDIENTS:

cooking spray Cake: 1 (16.25 ounce) package white cake mix 3/4 cup milk 1 tablespoon milk 2 eggs 3 1/2 tablespoons vegetable oil Crumb Topping:

2 tablespoons butter, melted 1/2 teaspoon vanilla extract Filling: 4 ounces cream cheese, softened 2/3 cup confectioners' sugar, divided, plus more for dusting 3 tablespoons lemon juice 1 teaspoon grated lemon zest 2 cups heavy whipping cream

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
2.	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.
3.	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.
4.	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.
5.	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.
6.	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.