Ingredients
- 1 package (18.25 ounce) Duncan Hines white cake mix (with addition of 1/2 cup sour cream and 1-1/2 teaspoons vanilla)
- 1 package (18.25 ounce) Duncan Hines lemon cake mix
- 1 large whole lemon (juice of 1 large lemon)
- 1/2 whole lemon (zest of half a lemon)
- 1 cup heavy cream (35% whipping cream, unwhipped)
- 1 package (8 ounce) Mascarpone cheese ((do not use cream cheese, it must be Mascarpone cheese which is a soft Italian sweet Italian cheese)
- 1 cup sifted confectioners sugar
- Yellow food coloring (optional)
- 1/4 cup melted butter
How to Make
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Step 1: Grease one round 10-inch cake pan or a 10-inch tube pan.
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Step 2: Prepare the white cake according to the package directions on the box, adding in the sour cream and vanilla.
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Step 3: Transfer to baking pan.
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Step 4: Bake until cake tests done, then cool the cake completely.
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Step 5: 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).
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Step 6: 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.
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Step 7: To assemble the cake: using a serrated knife slice the cooled white cake in half.
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Step 8: 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.
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Step 9: Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping on top.
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Step 10: Refrigerate cake until ready to use and refrigerate any leftovers.
We hope you enjoy this recipe!
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