Layered Lemon Cream Cake With Crumb Topping
April 18, 2011
"This can be made using your own favorite white cake in place of the boxed"
- Serving Size: 1 (235.9 g)
- Calories 686.6
- Total Fat - 37.4 g
- Saturated Fat - 21.9 g
- Cholesterol - 46.9 mg
- Sodium - 430.9 mg
- Total Carbohydrate - 85.4 g
- Dietary Fiber - 0.1 g
- Sugars - 33 g
- Protein - 5.9 g
- Calcium - 51.2 mg
- Iron - 1.9 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.2 mg
Grease one round 10-inch cake pan or a 10-inch tube pan.
Prepare the white cake according to the package directions on the box, adding in the sour cream and vanilla.
Transfer to baking pan.
Bake until cake tests done, then cool the cake completely.
For the lemon cream filling; in a bowl mix the Mascarpone cheese with confectioners sugar, lemon juice, lemon zest and whipping cream, mix until creamy and smooth (add in yellow food coloring if using).
For lemon crumb topping; in a bowl combine 3/4 cup of the lemon cake mix with 1/4 cup melted butter to make a crumb topping.
To assemble the cake: using a serrated knife slice the cooled white cake in half.
Save a small amount of lemon cream filling for the top of the cake, then spread the remaining lemon cream filling on bottom part of cake, then top with remaining half of cake.
Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping on top.
Refrigerate cake until ready to use and refrigerate any leftovers.
Tips & Variations
No special items needed.