The Addicting Lemon Creme Cake

By: Unknown on 11:03 AM

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This recipe is one of my absolute favorite desserts. It isn't hard to make, is delicious and one of the very first dessert recipes I adapted to make my very own. I've made it more times than I can count for Aaron and his family - the most recent being last weekend!

Lemon Creme Cake

Ingredients

Cake:
- 1 box of white cake mix
- 1 tbsp. of lemon extract or 2 tbsp. lemon juice

Lemon Creme Filling/Frosting:
- 8 oz. softened cream cheese
- 2 cups confectioner's sugar
- 3 tbsp. lemon juice
- 1 pint heavy whipping cream (whipped and set aside)

Vanilla Crumb Topping:
- 1/2 cup flour
- 1/2 cup confectioner's sugar
- 1/4 cup very cold butter
- 1/2 tsp. vanilla extract

Instructions

1. Make the white cake following the box's directions. The only thing you should do differently is to add either 1 tbsp. Lemon extract or 2 tbsp. lemon juice. This makes the cake very moist and ties it in nicely to the frosting. Bake the cake in 2 8" round pans and let cool completely when they come out of the oven.

2. While the cake is cooling, make the filling/frosting. Mix cream cheese and sugar until smooth, then add lemon juice. Once juice is fully incorporated, gently fold in freshly whipped cream and stir gently until blended. Try to resist eating the entire bowl of filling with a spoon (this is the tricky part!)











3. Once the cake is cool use the lemon filling/frosting just as you would use a regular frosting. Generously apply it to the top of one of the cakes before topping it with the second round and continuing to "frost"











4. Finish frosting the cake completely. It should have a light, fluffy, almost "whipped" frosting look to it.











Then make your vanilla crumb topping. Combine flour and sugar in a bowl, add butter and drizzle in the vanilla. I like to use a pastry cutter or fork at the beginning to break in the butter, then I usually just stick my (CLEAN!) hands in to finish the job. You should end up with a very crumbly consistency with pieces no bigger than a pea. If you have trouble getting the topping to cooperate just toss it in the fridge for 5-10 minutes to chill first. Once it is all nice and crumbly, sprinkle it liberally over the top of the cake.











You'll want to chill the cake for at least an hour or so before serving. I also like to top this cake with my own homemade raspberry sauce. It's a perfect complement to the lemon flavor and the warm sauce is a great contrast to the cold cake.

- Melt 1-2 tbsp. of butter in a saucepan on low heat.
- Add 2 tbsp. powdered sugar, 2 tbsp. lemon juice and about 1 cup and a half of seedless raspberry jam.
- Whisk together over low-medium heat until smooth, then drizzle over slices of cake and serve...delicious!