Why do I love this cake? Let me count the reasons! First it's light and airy and so moist. Next, it has a wonderful creamy filling with just a subtle hint of fresh lemon that makes it almost summery. And because it is simple and quick and perfect for those times when you really want to impress your guests. This is a keeper my friends!
Lemon Cream Cake
, plus the oil, eggs, and water as directed
1 box lemon cake mix
½ cup sour cream
1 teaspoon vanilla extract
1 medium lemon, juiced
lemon zest of half the same lemon
1 cup heavy whipping cream
1 (8 oz.) package Mascarpone cheese
1 cup powdered sugar
1/4 cup melted butter
Prepare the white cake according to the directions on the box. Add in the sour cream and vanilla and mix well. Pour batter into a 10 inch round baking pan. I use a 10 inch spring form pan but you don't have to.
While the cake is baking, make the filling. Mix together the mascarpone, powdered sugar, lemon juice, and whipping cream. Add the lemon zest of half the same lemon and then mix until creamy and smooth.
Remove the cake from the oven and allow to completely cool. Then with a serrated knife, carefully cut the cake in half. On the bottom half of the cooled cake, drop dollops of the cream filling and smooth with rubber spatula. Save some for the top of the cake. Put on the other half of the cake and spread a thin layer of the remaining filling on top of the cake.
Next, make your crumb topping. In a medium bowl, combine 1 and 3/4 cups of the lemon cake mix with about a tablespoon of the melted butter. I like to start off with just a butter and continue to add more until I get the perfect crumb topping. Usually about 2-3 tablespoons.
Sprinkle topping all over top of cake. Refrigerate for about an hour before serving.
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