Lemon Cream Cake Recipe 455

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 CREAM CAKE

Steps:

• In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon zest. Store in the refrigerator.

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 CREAM CAKE RECIPE - (4.5/5)

Steps:

• Prepare the cake batter as directed on package. Bake in two round cake pans for time recommended on package. I used 1 1/2 boxes cake mix (one box white and half box yellow) and baked in a tube pan, then sliced in two layers after removing the dome. Cool layers completely before beginning the frosting. Leave the oven on. Meanwhile, put a large mixing bowl and mixer beaters in the freezer until ready to make the frosting. In a medium bowl, combine all the topping ingredients with a pastry blender, fork, or knife until butter is reduced to small pea-size crumbs and most of the flour is incorporated. Spread mixture out on a rimmed baking sheet in a single layer. Place in oven and bake until lightly browned. This will only take a few minutes so watch closely so it doesn't burn. Immediately remove it from baking sheet into a mixing bowl to cool a little then chop it up into small crumbs. (I used a pasty blender.) Set aside to cool completely. When cake layers are completely cool, place one layer on a serving plate. Set aside. Add the whipping cream to the mixing bowl from the freezer and beat on high speed of mixer until stiff peaks form. Refrigerate for now. In a separate mixing bowl, beat the cream cheese, confectioners sugar, True Lemon powder, and lemon juice together on high speed until smooth and creamy. Add this to the bowl of whipped cream and gently fold the two together using a rubber spatula. Spread half the frosting on the bottom cake layer; then top with the other cake layer and remaining frosting. Sprinkle top with the cooled crumb mixture. (I didn't need all of it). Garnish top with a sprinkling of confectioners sugar, if desired. Place cake in the freezer for at least 2 hours then slice and serve. *I buy True Lemon crystallized lemon powder from Amazon for $3.99. It's wonderful for bumping up lemon flavor in recipes, or in iced tea. Can be purchased here if you can't find it retail: http://www.amazon.com/True-Citrus-Lemon-2-85-Ounce/dp/B001Z2TTMM/

LEMON CREAM CAKE

Steps:

• Preheat oven to 350 degrees.
• In large mixing bowl, blend cream cheese and shortening until creamy.
• Beat in 1 1/4 cup sugar until light and fluffy.
• Add eggs, one at a time, beating well after each.
• Add lemon peel, flour, baking powder, salt and milk.
• Blend at low speed just until thoroughly blended, scraping bowl occasionally.
• Pour batter into generously greased 10-inch Bundt or tube pan.
• Bake 45-50 minutes .
• Combine lemon joice and 1/3 cup sugar.
• Pour over hot cake, allowing it to run down edges between cake and pan.
• Cool 30 minutes, then remove cake from pan.
• If desired, sprinkle with powdered sugar.