Ingredients
- 1 box (15.25 oz) white or yellow cake mix (plus ingredients listed on box)
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Optional: extra lemon zest or lemon slices for garnish
Instructions
- Bake the Cake:
- Preheat your oven according to the cake mix instructions.
- Prepare the cake batter as directed on the box.
- Divide the batter evenly into two 8-inch or 9-inch round cake pans (greased and floured).
- Bake according to package instructions.
- Let the cakes cool completely on a wire rack.
- Make the Lemon Cream Filling:
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar and beat until well combined.
- Add lemon zest, lemon juice, and vanilla extract. Mix until incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the lemon cream mixture until smooth and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread half of the lemon cream over the top.
- Place the second cake layer on top and spread the remaining lemon cream over the top and sides if desired.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour to let the flavors set and the cream firm up.
- Garnish with extra lemon zest or fresh lemon slices if you like.
- Slice and enjoy!
If you’d like, I can adapt this for a sheet cake, loaf, or cupcakes — just let me know!