Crumb Topped Lemon Cream Cake Recipe 455

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.

Steps:

• For the Cake: Prepare cake as directed on box, adding in the lemon juice and zest. Bake in 2 (9-inch) round cake pans for time listed on box. Cool completely on wire racks. For the Filling: In a medium mixing bowl and using a hand mixer, beat the cream cheese, confectioners sugar, and lemon juice together until smooth. In a separate bowl, beat the heavy cream until stiff peaks form. Using a spatula, gently fold the whipped cream into cream cheese mixture. Refrigerate until cakes are completely cool. Spread HALF the cream cheese filling on bottom cake layer; add other cake layer and spread rest of the filling on top. (You will need to increase the filling amounts to frost the sides of cake.) Sprinkle cooled crumb topping (recipe below) over the top of cake. Refrigerate for about 3 hours. At serving, sift confectioners sugar over the crumb topping, if desired. NOTES: 1. I used Pillsbury cake mix, using 2. One whole Jumbo egg and 2 jumbo egg whites 3. I used whipping cream for the filling but for a shortcut you may be able to substitute with full-fat Cool Whip 4. I made the homemade crumb topping below but you could just crumble shortbread cookies (such as Lorna Doone Shortbread cookies or Pepperidge Farm Chessman cookies) over the top instead. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Milk Crumb Topping: 1/2 cup dry milk powder (I used non-fat) 1/4 cup all-purpose flour 2 tablespoons cornstarch 2 tablespoons sugar 1/8 teaspoon kosher salt 1/2 stick butter, melted Preheat oven to 250° F. Line a large baking sheet pan with parchment paper. Set aside. In a medium mixing bowl, whisk together the dry milk powder, flour, cornstarch, sugar, and salt. Add the melted butter and toss mixture together with a spatula, until it starts to come together and form small clusters. Spread clusters out on the prepared pan. Bake for 20 minutes. Remove from oven and cool completely before using on cake.

Steps:

• Make the white cake according to the directions on the box, adding the sour cream and vanilla. Bake in a 10-inch round baking pan. Cool the cake completely. For the lemon cream filling, mix the cream cheese, powdered sugar, lemon juice, lemon zest of half the lemon and whipping cream, mix until creamy and smooth. For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping. To assemble the cake, cut the white cake in half so you can spread the lemon cream filling between the 2 layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping on top.

Steps:

• Position rack in center of oven and preheat to 325°F. Lightly butter and flour 8-inch square glass baking dish. Stir flour, 1 cup sugar, brown sugar, lemon peel and cinnamon in large bowl to blend. Add oil and lemon juice and mix until flour is evenly moistened and mixture forms clumps. Set aside 1 cup of mixture for topping.
• Whisk sour cream, egg, vanilla, baking powder and baking soda in small bowl until well blended. Using electric mixer, add sour cream mixture to crumb mixture and beat until batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mixture over top.
• Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool. (Can be made 1 day ahead. Cover with foil; Store at room temperature.)
• Sift powdered sugar over top of cake. Cut into squares and serve.

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/