Italian Lemon Cream Cake

INGREDENT

For the Cake:

• 1 box white cake mix (or make from scratch if preferred)
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice

For the Cream Filling:

• 1 (8 oz) package cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream

For the Crumb Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup cold butter, cubed
• Pinch of salt

For Garnish (optional):

• Powdered sugar for dusting
• Lemon zest or thin lemon slices

Instructions

1. Prepare the Cake:
   • Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
   • In a large bowl, combine the cake mix, water, oil, eggs, lemon zest, and lemon juice. Beat on medium speed for 2 minutes.
   • Pour batter evenly into the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
   • Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
2. Make the Cream Filling:
   • Beat cream cheese until smooth. Add powdered sugar and vanilla extract; mix well.
   • In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Refrigerate until ready to use.
3. Make the Crumb Topping:
   • In a small bowl, combine flour, sugar, and salt. Cut in cold butter using a fork or pastry cutter until mixture is crumbly. Set aside or lightly toast in the oven until just golden.
4. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread cream filling evenly over the top.
   • Add the second cake layer on top. Press down gently.
   • Sprinkle the crumb topping generously over the top of the cake.
   • Chill the cake for at least 1 hour before serving.
5. Garnish:
   • Dust with powdered sugar and garnish with lemon zest or slices if desired.

Let me know if you’d like a version without boxed mix or want to make it fully from scratch!