LEMON CREAM CAKE W/ MILK CRUMB TOPPING RECIPE - (4.1/5)
Provided by msippigrl
Number Of Ingredients 10
Steps:
- For the Cake: Prepare cake as directed on box, adding in the lemon juice and zest. Bake in 2 (9-inch) round cake pans for time listed on box. Cool completely on wire racks. For the Filling: In a medium mixing bowl and using a hand mixer, beat the cream cheese, confectioners sugar, and lemon juice together until smooth. In a separate bowl, beat the heavy cream until stiff peaks form. Using a spatula, gently fold the whipped cream into cream cheese mixture. Refrigerate until cakes are completely cool. Spread HALF the cream cheese filling on bottom cake layer; add other cake layer and spread rest of the filling on top. (You will need to increase the filling amounts to frost the sides of cake.) Sprinkle cooled crumb topping (recipe below) over the top of cake. Refrigerate for about 3 hours. At serving, sift confectioners sugar over the crumb topping, if desired. NOTES: 1. I used Pillsbury cake mix, using 2. One whole Jumbo egg and 2 jumbo egg whites 3. I used whipping cream for the filling but for a shortcut you may be able to substitute with full-fat Cool Whip 4. I made the homemade crumb topping below but you could just crumble shortbread cookies (such as Lorna Doone Shortbread cookies or Pepperidge Farm Chessman cookies) over the top instead. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Milk Crumb Topping: 1/2 cup dry milk powder (I used non-fat) 1/4 cup all-purpose flour 2 tablespoons cornstarch 2 tablespoons sugar 1/8 teaspoon kosher salt 1/2 stick butter, melted Preheat oven to 250° F. Line a large baking sheet pan with parchment paper. Set aside. In a medium mixing bowl, whisk together the dry milk powder, flour, cornstarch, sugar, and salt. Add the melted butter and toss mixture together with a spatula, until it starts to come together and form small clusters. Spread clusters out on the prepared pan. Bake for 20 minutes. Remove from oven and cool completely before using on cake.
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Sasikumari Sasikumari
[email protected]I've tried many lemon cream cake recipes, but this one is by far the best. It's the perfect balance of tart and sweet, and the crumb topping is to die for.
ofentse Omphile
[email protected]This cake was a disappointment. It was dry and bland, and the frosting was too sweet.
Usama Saleem
[email protected]I love this cake! It's my go-to recipe for lemon desserts.
Dana Perry
[email protected]This cake was easy to make and turned out beautifully. However, I thought the frosting was a bit too sweet for my taste.
youcef bentacha
[email protected]I'm not a big fan of lemon desserts, but this cake was surprisingly good. The flavors were well-balanced and the cake was moist and fluffy.
Rudra Bairagi
[email protected]This cake is perfect for summer. It's light and refreshing, and the lemon flavor is so bright and cheerful.
Lilly Medina
[email protected]I made this cake for a bake sale and it was a huge success. Everyone loved it!
Paul Liberatori
[email protected]The cake was easy to make and turned out great! The crumb topping was especially delicious.
Christine Sison
[email protected]This cake was a bit too tart for my taste, but my husband loved it. I think next time I'll use less lemon juice in the filling.
Jazmine Santana
[email protected]I've made this cake several times now and it's always a hit. It's so easy to make and the results are always impressive. The cake is moist and flavorful, and the topping is the perfect combination of sweet and crunchy.
HENDERICKSON TURNER
[email protected]This lemon cream cake was a delightful treat! The flavors were perfectly balanced, with a tangy lemon filling and a sweet, crumbly topping. I followed the recipe exactly and it turned out beautifully. My family and friends raved about it.