Lemon Cream Cake

White Cake
  • 1 cup white sugar
  • ½ cup butter
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1½ cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • ½ cup milk
Preheat oven to 350°.  Grease and flour a 9 x 9-inch cake pan.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.  Combine flour and baking powder, add to the creamed mixture and mix well.  Stir in the milk until batter is smooth.  Pour into the prepared pan.

Bake for 30 - 40 minutes  Cake is done when it springs back to the touch. Allow the cake to cool completely.
 
Lemon Cream Filling
  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 4 teaspoons lemon juice
  • 1 cup heavy whipping cream
Mix cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Mix in the lemon juice.

Whip cream in a large bowl with an electric mixer on high speed until stiff peaks form. Fold in the lemon-cream cheese mixture by hand.

 
Crumb topping
  • ¼ cup all-purpose flour
  • ½ cup powdered sugar
  • ¼ cup cold butter
  • ½ teaspoon vanilla
Combine flour and powdered sugar in a medium bowl. Add butter and dribble in the vanilla. Cut in the butter until the consistency is crumbly.
 
Putting it all Together
When cake is cool, slice the layers in half horizontally.  Spread the cream filling over the layers and sides of the cake, reserving ½ cup for the top.

Spread the remaining filling on the top and sprinkle the crumb topping over the filling.

Chill the cake for at least 3 hours before serving. Cut into 12 slices and sprinkle with powdered sugar individually.

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