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Lemon Cream Cake

I made this cake last year for a special birthday. It was excellent, and beautiful. It is an adaptation of a cake served at Olive Garden. I made a homemade white cake for the layers.

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Servings: 12

Prep Time: 01:00

Cook Time: 00:30

Main Ingredients

cake:

9 white cake, two " layers

filling:

8 oz. cream cheese, softened

2 cups powered sugar

1 cup heavy whipping cream, whipped to stiff peaks

3 tbsp. lemon juice

crumb topping:

1/2 cup all purpose flour

1/2 cup powdered sugar

1 tsp. vanilla extract

4 tbsp. butter

Preparation

1Prepare cake as directed in two 9" round cake pan or a 9" round springform pan

2Filling: Blend cream cheese, powered sugar, and lemon juice together.

3In a medium bowl, whip heavy whipping cream to stiff peaks.

4Gently fold into cream cheese mixture and blend by hand.

5Chill until ready to add to the cake.

6Crumb Toipping: Mix flour and powered sugar in small bowl.

7Crumble butter in and dribble in vanilla extract. The crumbles should be no larger than pea size. If you have trouble crumbling mixture, chill for a few minutes.

8Chill until needed.

9After cake is cooled, cut in half. Spread cream cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. Spread rest of cream cheese mixture on the sides of cake. Press crumb topping into sides gently. (I only added it to the top)

10Chill for 3 hours. Cut into 12 slices.

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