Crumb Topped Lemon Cream Cake Recipe 455

LEMON CRUMB CAKE

Steps:

• In the bowl of a food processor, combine 1 1/2 cups all-purpose flour, 2/3 cup sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, and an 1/8 teaspoon kosher salt. Pulse to combine and then add 1/2 cup very cold butter, diced. Pulse until crumbly. Refrigerate until ready to use. (See notes section)
• Preheat the oven to 350°F. Grease and flour an 9" square pan.
• Mix wet ingredients - Using a mixer with the beater attachment, cream 1/2 cup butter. Add 1 1/4 cups sugar and continue beating until light and fluffy. Add egg yolks one at a time, beating after each addition to combine.
• Mix dry ingredients - In a separate bowl, combine 1 1/2 cups all-purpose flour and 1/8 teaspoon baking soda.
• Add flour mixture to wet ingredients alternately with 1/2 cup plain Greek yogurt, beginning and ending with flour mixture.
• Stir in 1 tablespoon lemon zest.
• In a separate bowl, using the whisk attachment, whisk 3 egg whites at high speed until soft peaks form, about 1-2 minutes (see notes section).
• Gradually add remaining 1/4 cup sugar a little at a time, beating another minute or so until glossy, stiff peaks form (see notes section).
• Gently fold egg whites into batter and pour batter into a greased and floured 9-inch square (2-inch-deep) pan.
• Dollop with lemon curd and gently swirl with a knife. Sprinkle Crumb Topping over batter (see notes section).
• Bake at 350°F for 55 to 60 minutes (see notes section)
• Remove from oven and dust with powdered sugar (see notes section).
• Let the cake cool completely before cutting (see notes section)

LEMON CREAM CAKE W/ MILK CRUMB TOPPING RECIPE - (4.1/5)

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.

CRUMB TOPPED LEMON CREAM CAKE RECIPE - (4.5/5)

Steps:

• Make the white cake according to the directions on the box, adding the sour cream and vanilla. Bake in a 10-inch round baking pan. Cool the cake completely. For the lemon cream filling, mix the cream cheese, powdered sugar, lemon juice, lemon zest of half the lemon and whipping cream, mix until creamy and smooth. For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping. To assemble the cake, cut the white cake in half so you can spread the lemon cream filling between the 2 layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping on top.

LEMON CRUMB CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease& flour an 8" square baking pan.
• Combine flour, both sugars,lemon zest, and cinnamon.
• Add oil and lemon juice and stir just until dry ingredients are all moistened and starts to clump up (mixture should have lots of large clumps of varying sizes, as well as some smaller pea sized lumps - it should be very lumpy, not fine).
• Scoop out 1 cup of this mixture and set aside in a small bowl- this will be your crumb topping.
• Whisk together sour cream, egg, vanilla, baking powder, and baking soda well.
• Using a mixer, add sour cream mixture to clumpy mixture still in mixing bowl and beat until smooth.
• Pour into pan, spreading with a spatula until even.
• Sprinkle reserved clumpy mixture over the top.
• Bake about 40 minutes or until cake tester comes out clean.
• Let cool in pan on wire racks.
• Before serving, sprinkle with powdered sugar, then cut into squares and serve.

LEMON CREAM CAKE (OLIVE GARDEN)

Steps:

• Combine cake mix, water, oil, egg whites, lemon juice and lemon zest. Follow directions on box. Pour into greased and floured spring-form pan. Bake at 350 for 40-45 minutes. Cool.
• For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth. Whip cream until stiff peaks form. Combine by hand with cream cheese mixture.
• For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice (pastry blender or food processor).
• Slice cooled cake in half. Drizzle lemon juice on each cut side. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides. Sprinkle crumb topping on top and pat on the sides.

LEMON CRUMB CAKE

Steps:

• Position rack in center of oven and preheat to 325°F. Lightly butter and flour 8-inch square glass baking dish. Stir flour, 1 cup sugar, brown sugar, lemon peel and cinnamon in large bowl to blend. Add oil and lemon juice and mix until flour is evenly moistened and mixture forms clumps. Set aside 1 cup of mixture for topping.
• Whisk sour cream, egg, vanilla, baking powder and baking soda in small bowl until well blended. Using electric mixer, add sour cream mixture to crumb mixture and beat until batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mixture over top.
• Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool. (Can be made 1 day ahead. Cover with foil; Store at room temperature.)
• Sift powdered sugar over top of cake. Cut into squares and serve.

ITALIAN LEMON CREAM CAKE

Steps:

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

LEMON CRUMB CAKE

Steps:

• In a large bowl, beat the first five ingredients until well blended. In a small bowl, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13x9-in. baking pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter., In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired.