Lemon Cream Cake

FOR THE CAKE
1 (18 1/4 ounce) betty crocker white cake mix
bake as directed

FOR THE LEMON CREAM FILLING
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
4 teaspoons lemon juice (I used more)
1/4-1/2 teaspoon lemon extract (optional)
1 cup heavy cream


FOR THE CRUMB TOPPING
1/2 cup flour
1/2 cup powdered sugar
1/4 cup cold butter
1/2 teaspoon vanilla extract
powdered sugar (for garnish)


TO MAKE THE LEMON CREAM FILLING:.
In a medium-size bowl, combine cream cheese and 2 cups powdered sugar with an electric mixer until smooth. Mix in lemon juice and extract, if using.

In a large bowl with an electric mixer on high, whip cream until stiff peaks form. Using a spoon, fold cream cheese mixture into the whipped cream; set aside.

TO MAKE THE CRUMB TOPPING:.
In a medium-size bowl, combine flour and 1/2 cup powdered sugar. Add butter and dribble in the vanilla extract. Cut cold butter into flour mixture until mixture is in pieces no larger than a pea. Refrigerate until ready to frost cake.

TO ASSEMBLE THE CAKE:.
When the cake is completely cool, cut into two layers. Reserve 1/2 cup of the Lemon Cream Filling. Spread the remainder of the filling on the bottom half of the cake. Place the second half on top. Frost the top and sides of the cake with the remaining 1/2 cup of the Lemon Cream Filling. Cover the top and sides of the cake with the Crumb Topping, pressing it onto the sides to cover.
Refrigerate for at least 3 hours before serving.

As you can tell from the picture my crumb topping wasn't so much crumby as it was chunky. I used tub butter instead of stick butter so it wasn't as solid. Oops! It was still yummy, but I think next time I'll add some lemon peel to the cream cheese mixture b/c I like a stronger lemon flavor. Enjoy!