Italian Lemon Layer Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 (15.25-ounce) package white cake mix
02 -
¾ cup plus 1 tablespoon milk
03 -
3½ tablespoons vegetable oil
04 -
2 eggs
→ Crumb Topping
05 -
2 tablespoons unsalted butter, melted
06 -
½ teaspoon vanilla extract
07 -
1 cup reserved cake mix (from above)
→ Filling
08 -
4 ounces cream cheese, softened
09 -
⅔ cup confectioners' sugar, divided, plus more for dusting
10 -
3 tablespoons lemon juice
11 -
1 teaspoon grated lemon zest
12 -
2 cups heavy whipping cream
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Lightly coat the bottom of a 10-inch springform pan with cooking spray.
02 -
Set aside 1 cup of the cake mix for the crumb topping. Place the remaining cake mix in a large bowl. Add ¾ cup plus 1 tablespoon of milk, the vegetable oil, and the eggs. Use an electric mixer to beat the mixture until thoroughly combined, about 2 minutes. Pour the batter into the prepared pan.
03 -
In a separate bowl, whisk together the melted butter and vanilla extract. Stir in the reserved 1 cup of cake mix until it forms a crumbly texture. Sprinkle this crumb mixture evenly over the cake batter.
04 -
Bake the cake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan until it reaches room temperature.
05 -
Beat the cream cheese, ⅓ cup of confectioners' sugar, lemon juice, and lemon zest in a bowl until smooth and creamy. In a separate bowl, whip the heavy cream with the remaining ⅓ cup of confectioners' sugar using an electric mixer until stiff peaks form. Gently fold the cream cheese mixture into the whipped cream.
06 -
Carefully remove the cake from the springform pan. Using a serrated knife, slice the cake horizontally into two layers. Spread the cream filling evenly over the bottom layer, then place the top layer over the filling.
07 -
Refrigerate the cake for at least 4 hours. Before serving, dust the top of the cake with additional confectioners' sugar.
# Notes:
01 -
For an extra lemony flavor, add a teaspoon of lemon extract to the cake batter
02 -
Store leftovers in the refrigerator for up to 3 days
03 -
The cake needs at least 4 hours of refrigeration, but overnight is even better