Monday, April 19, 2010

Lemon Cream Cake

I made this for my Birthday this year.. I got it out of my Top Secret Recipe cook book! Have you ever eaten the Lemon Cream Cake at Olive Garden?? this is it! Drizzled with Raspberry Sauce, (I used warmed up raspbery jam) it was light and Yummy!!! I 've said it before, right next to chocolate, lemon is my favorite flavor!

Lemon Cream Cake

1 box Betty Crocker white cake mix
1-1/4 cups water
1/3 cup vegetable oil
3 eggs
(or the ingredients on the back of whatever cake mix you get)

Lemon cream filling:
8 ounces cream cheese, softened
2 cups powdered sugar
3 Tablespoons lemon juice
1 cup heaviy whipping cream

Vanilla crumb topping:
1/2 cup plus 1 Tablespoon flour
1/2  cup plus 2 Tablespoons powdered sugar
pinch of salt
1/4 cup butter, softened
1/2 teaspoon vanilla extract

1. Make the white cake following the directions on the box. Pour batter into a greased 10-inch cake pan or springform pan. (I grease and line the bottom and sides with waxed paper for easy removal) Bake at 350 degrees for about 40 minutes, or until an inserted toothpick comes out clean. Allow cake to cool for 30 minutes then remove from pan by running a knife around the sides of the pan, then placing a plate on the top of the cake and flipping it over. Remove pan and take off the wax paper, place a paper towel on the bottom and flip back over and place on cooling rack. Let cool completly before icing.
2. Make lemon cream filling by mixing the  cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Mix in the lemon juice.
3. Whip the cream in a large bowl with an electric mixer on high speed until it forms stiff peaks. Fold the cream cheese mixture into the whipped cream . Stir gently by hand until blended.
4. Make the crumb topping by combining the flour, powdered sugar, and salt in a medium bowl. Add the butter and dribble in the vanilla extract. Use your hands to mix the butter into the flour and sugar until mixture is crumbly, with no pieces larger than a pea. Chill mixture in the refrigerator until you are ready to use it.
5. When cake is cool, slice it in half throught the middle and remove the top. Spread half of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake.
6. Spread the remaining cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it inot the sides all the way around the cake.
Chill the cake for a least 3 hours in the fridge before you serve it. When you're ready to dig in, slice the cake into slices, Serve each topped with raspberry sauce drizzled over it if desired ( i just warmed raspberry jam in a sauce pan until it was runny) and a sprinkle of powdered sugar. Serve with a scoop of vanilla icecream. Yummo!!

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