Name: Italian Lemon Cream Cake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Cooking spray -; White cake mix - 1 (16.25 ounce) package; Milk - ¾ cup; Milk - 1 tablespoon; Eggs - 2; Vegetable oil - 3 ½ tablespoons; Butter, melted - 2 tablespoons; Vanilla extract - ½ teaspoon; Cream cheese, softened - 4 ounces; Confectioners' sugar, divided, plus more for dusting - ⅔ cup; Lemon juice - 3 tablespoons; Grated lemon zest - 1 teaspoon; Heavy whipping cream - 2 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Italian Lemon Cream Cake

1. Cooking spray -

2. White cake mix - 1 (16.25 ounce) package

3. Milk - ¾ cup

4. Milk - 1 tablespoon

5. Eggs - 2

6. Vegetable oil - 3 ½ tablespoons

7. Butter, melted - 2 tablespoons

8. Vanilla extract - ½ teaspoon

9. Cream cheese, softened - 4 ounces

10. Confectioners' sugar, divided, plus more for dusting - ⅔ cup

11. Lemon juice - 3 tablespoons

12. Grated lemon zest - 1 teaspoon

13. Heavy whipping cream - 2 cups

How to cook deliciously - Italian Lemon Cream Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.

2. Stage

Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.

3. Stage

Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.

4. Stage

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.

5. Stage

Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.

6. Stage

Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.