Wednesday, May 2, 2012

Lemon Cream Cake

I got this recipe from one of Todd Wilbur's "Top Secret Recipe" books (my favorites)!  This is a great cake and easy to make. . .and I almost always have the ingredients for this on hand.

For the cake, use a white cake mix and follow the instructions on the box.  Pour the batter into a greased 10-inch springform pan (if you don't have one, I think you could just do this cake in two 9" cake pans).   Bake for 40 minutes at 350 until cake tests done.  Cool the cake completely.

Lemon Cream Filling
8 oz. cream cheese, softened
2 cups powdered sugar
3 T lemon juice
1 cup heavy whipping cream

Vanilla Crumb Topping
1/2 cup all-purpose flour
1/2 cup powdered sugar
1/4 cup cold butter
1/2 teaspoon vanilla extract

For the filling, mix your cream cheese and powdered sugar with an electric mixer until smooth.  Stir in lemon juice.  In a separate bowl, whip the whipping cream with an electric mixer until it forms stiff peaks (Christina's tip:  always chill your bowl first).  Gently fold the whipped cream into your cream cheese mixture.

Make the crumb topping by combining flour and powdered sugar in a medium bowl.  Add butter (I cut it into little cubes) and dribble with vanilla extract.  Use your hands to mix the cold butter into flour and sugar.  Break butter into smaller pieces as you incorporate the dry ingredients.  You want to end up with a very crumbly consistency with pieces no bigger than a pea.  Chill the topping until your ready to use it.

When your cake has cooled, slice it in half through the middle and remove the top.  Spread all but 1/2 cup of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake (note:  I think I reserved a little more than a 1/2 cup).

Spread the remaining 1/2 cup of cream filling over the top and sides of the cake.  Sprinkle the crumb topping on the top of the cake and press it onto the sides.

Chill the cake for at least 3 hours before you serve it.  It looks pretty garnished with a fresh strawberry or raspberry (or mint).  You can also sprinkle it with powdered sugar on the plate.

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