LEMON CREAM CAKE W/ MILK CRUMB TOPPING RECIPE - (4.1/5)
Provided by msippigrl
Number Of Ingredients 10
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.
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Jeffery Slaughter
[email protected]Overall, I thought this recipe was good. The cake was moist and flavorful, and the frosting was creamy and smooth. I would definitely make it again.
SUS_BOSS God
[email protected]The frosting was a bit runny for my taste. I would recommend chilling it for a bit before spreading it on the cake.
Khonma Chaudhary
[email protected]I had some trouble getting the cake to rise properly. I think I might have overmixed the batter.
pubg pubg killer
[email protected]This cake is a bit too sweet for my taste. I would recommend reducing the amount of sugar in the frosting.
Aadan Aamiin
[email protected]I made this cake with gluten-free flour and it turned out great. It was just as delicious and moist as the regular version.
Richard Stathus
[email protected]This cake is a bit dense, but I like that. It's very filling and satisfying. I would recommend serving it with a glass of milk or tea.
mahamed Hasun
[email protected]I'm not a huge fan of lemon desserts, but this cake was surprisingly delicious. The lemon flavor was subtle and not overpowering. The cake was also very moist and fluffy.
Suddy Kabeer
[email protected]I made this cake for my daughter's birthday and it was a huge hit. She loved the lemon flavor and the creamy frosting. I'll definitely be making this cake again.
Jeremiah Kivwege
[email protected]This cake is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive cake that is sure to impress your guests.
Donna Kenny
[email protected]I'm so glad I found this recipe. It's my new go-to lemon cream cake recipe. Thank you for sharing it!
Azam Azam
[email protected]This cake is a great way to use up leftover lemons. I always have a few lemons in my fridge, and this recipe is a great way to use them up before they go bad.
Pti soldiers Hunter s of enemies
[email protected]I love the simplicity of this recipe. It doesn't require any fancy ingredients or equipment. Just a few basic ingredients and a little bit of time, and you'll have a delicious lemon cream cake that everyone will love.
Yenpang Peter
[email protected]This cake is perfect for any occasion. I've made it for birthdays, potlucks, and even just as a treat for myself. It's always a crowd-pleaser.
Joseph Olalekan
[email protected]I love how versatile this recipe is. I've made it with different types of fruit, such as blueberries and raspberries, and it always turns out delicious. The milk crumb topping is also a nice touch. It adds a bit of crunch and sweetness to the cake.
Anaet Nobi
[email protected]This cake is a showstopper! I made it for a party and it was the hit of the night. Everyone loved the bright lemon flavor and the delicate crumb. I'll definitely be making this cake again and again.
Maya devi Kandel
[email protected]I'm not much of a baker, but this recipe was easy to follow and the results were amazing. The cake was moist and flavorful, and the frosting was smooth and creamy. I'm so glad I gave this recipe a try.
Amna Shokat
[email protected]I've tried many lemon cream cake recipes, but this one is by far the best. The milk crumb topping adds an extra layer of flavor and texture that takes this cake to the next level. Will definitely be making this again!
pooja pooja
[email protected]This lemon cream cake is a true delight! The combination of tangy lemon and creamy frosting is absolutely heavenly. I followed the recipe precisely and the cake turned out perfectly. My family and friends raved about it. Highly recommend!