Lemon Crumb Cake

lemon_crumb_cake

“What?” you ask, “no frosting on this cake?” Don’t worry folks. Everything is ok. The “crumb” topping contains powdered sugar and butter, the same ingredients used in frosting. It just comes to you in a different form. I know, change is hard. But change is good, right? For crying out loud, this sounds more like a “good life” post. It really is about good food, I promise. This cake will make you forget you ever knew chocolate. With that inviting lemon cream layer sandwiched between fluffy cake layers and a crumb topping . . . you’ll break up with chocolate and start a whole new relationship with lemons. Ok, probably not. But this cake is so good you may just consider it. (wink)

 

Cake:

1 box white cake mix

1/3 c vegetable oil (or whatever the cake mix directions call for)

3 eggs (or whatever the cake mix directions call for)

 

Lemon Cream Filling:

8 oz. cream cheese

2 c powdered sugar

3 T lemon juice, squeezed fresh

1 c heavy whipping cream

 

Crumb Topping:

1/2 c flour

1/2 c powdered sugar

1/4 c butter, cold

1/2 t vanilla

additional powdered sugar for garnish

 

Make cake according to package directions. Pour cake batter into a greased/floured 10-inch cake or springform pan. Bake at 350 for 35-40 minutes or until toothpick inserted into the center comes out clean. Cool 15 minutes. Remove from pan. Cool completely. (For mini cakes, use six 6-inch cake pans and bake for 20 minutes.)

 

Make lemon cream filling by beating cream cheese and powdered sugar until smooth. Mix in lemon juice. In a separate bowl, whip cream on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture until well-blended.

 

Make crumb topping by mixing flour and powdered sugar. Add butter and vanilla. Mix with pastry blender until crumbly. Butter chunks should be smaller than the size of a pea. If butter softens too much to form crumbs, refrigerate mixture until cold and try again. Chill topping until ready to use.

 

To assemble cake: slice cake in half. Spread all but 3/4 cup of filling on bottom layer. Replace top layer of cake. Spread reserved 3/4 cup filling on top and outsides of cake. Sprinkle crumb topping on cake and press crumb topping on sides of cake. Sprinkle with additional powdered sugar by tapping it through a strainer.

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2 Responses to Lemon Crumb Cake

  1. Mary says:

    Is this like Olive Garden’s?!? I’ve been looking for a recipe like this FOREVER. I die…

    Bless your ever lovin’ heart.

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