INGREDIENTS :
- 1 (15 oz) box lemon cake mix
- 1 cup water
- 3 large eggs
- 1/2 cup vegetable oil
- 2 tablespoons lemon zest
For the filling/frosting:
- 2 tablespoons lemon juice
- 16 ounces cream cheese, room temperature
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla
For the crumble:
- 3/4 cup flour
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 1/4 cup unsalted butter, cold
PREPARATION :
- Preheat oven to 350 F. Grease two 9-inch round cake pans with butter or cooking spray.
- In a large bowl, beat cake mix with water, eggs, lemon zest, and oil. Pour batter into cake pans. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool cakes completely.
- To make cream cheese filling: Beat together cream cheese, 1/2 cup heavy cream, powdered sugar, vanilla, and lemon juice until creamy.
- In medium bowl, make crumble topping by mixing together flour, sugar, vanilla, and cold butter. Use a fork to cut mixture into crumbles.
- Once cake cools, remove from pan and slice it in half horizontally. Pour enough cream cheese filling mixture to cover cut side of cake. Replace cake top. Spread a layer of cream cheese frosting over top of cake. Sprinkle top with prepared crumble. Chill at least 30 minutes before serving. Repeat for 2nd cake.
Recipe adapted from Tornadough Alli