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Lemon Cream Cake
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1 | white cake mix, prepared |
8 oz | Cream Cheese, softened |
2 cups | powdered sugar |
1 cup | heavy whipping cream, whipped to stiff peaks |
3 Tbs | lemon juice |
NOTE: chill mixing bowl, add whipping cream and beat on high till thick and stiff peaks stay when mixer removed. | |
1/2 cup | all purpose flour |
1/2 cup | powdered sugar |
1 tsp | vanilla extract |
4 tsp | butter |
Prepare white cake as directed in 10" round pan or spring form pan. Set aside and let cool.
Blend cream cheese, powdered sugar, and lemon juice together. In a medium bowl, whip heavy cream to stiff peaks (**SEE NOTE!**). gently fold into cream cheese mixture and blend by hand. Chill until needed. Mix flour and powdered sugar in a small bowl. Crumble butter in and dribble in Vanilla extract (crumbles should be no bigger than pea size). If you have trouble w/crumble mixture chill for a few mins. Chill mixture until needed.
After cake is cooled, cut in half. Spread cream cheese mixture on bottom half (saving 1/2 cup) and carefully place top layer back. Spread rest of cream cheese mixture on sides of cake. Press crumb topping into sides of cake gently. Chill for 3 hours. Cut and serve.
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