Lemon Cream Cake

Warning!  Lemon Creme Cake is absolutely delicious and you will not want to put your fork down.  I normally do not care for cake, but this recipe always leaves me coming back for seconds.

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Combine cake mix, water, oil, egg whites, lemon juice. Follow directions on box.  Line two 8”x 12” foil pans with wax paper or parchment.  Spray both pans with an oil spray.  Evenly fill both pans with the cake mix.  Place into a 350° oven for about 25 minutes.  Let cool completely.

For filling, mix softened cream cheese, lemon curd, powdered sugar, and lemon juice and zest until smooth. Gently fold in the Cool Whip.  Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides.

For crumb topping, combine flour and powdered sugar.  Then cut in the cold butter, vanilla and lemon juice (Use a pastry blender or fork).

Sprinkle crumb topping on the top layer.  Place in refrigerator for 2-3 hours until completely chilled.

Lemon Creme Cake

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Ingredients

Cake Mix

1. 1 box white cake mix 18 ounces

2. 1 1/4 cups water

3. 1/3 cup oil

4. 3 eggs whites

5. 2 tbsp fresh lemon juice

Filling

1. 1 tbsp lemon zest

2. 12 oz cream cheese

3. 2 cups powder sugar

4. 1 1/2 tbsp fresh lemon juice

5. 1 jar lemon curd 10 ounces

6. 1 container cool whip 8 ounces

Crumble Topping (optional)

1. 1/4 cup flour

2. 1/4 cup powder sugar

3. 1/8 cup butter cold

4. 1/4 tsp vanilla

5. 1 tsp fresh lemon juice

6. 1 T. lemon zest

Instructions

1. Combine cake mix, water, oil, egg whites and lemon juice. Follow directions on box. Line two 8”x 12” foil pans with wax paper or parchment. Spray both pans with an oil spray. Evenly fill both pans with the cake mix. Place into a 350° oven for about 25 minutes. Let cool completely.

2. For filling, mix softened cream cheese, lemon curd, powdered sugar and lemon juice and zest until smooth. Gently fold in the Cool Whip.

3. For crumb topping, combine flour and powdered sugar. Then cut in the cold butter, vanilla and lemon juice (Use a pastry blender or fork).

4. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides. Sprinkle crumb topping on the top layer. Place in refrigerator for 2-3 hours until completely chilled.