Description
Indulge in the delightful flavors of this Italian Lemon Cream Cake that features a luscious cream cheese and whipped cream filling, topped with lemon curd and graham cracker crumbs.
Ingredients
Scale
Cake:
- 1 box white cake mix
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 4 large eggs
- zest of 1 lemon
- juice of 1 lemon
Cream Cheese Filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
Additional:
- 1/2 cup lemon curd
- 1/2 cup crushed graham crackers
- powdered sugar for dusting
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
- Mix Cake: In a large bowl, combine cake mix, buttermilk, oil, eggs, lemon zest, and juice. Beat until smooth.
- Bake: Divide batter between pans and bake for 25-30 minutes. Cool cakes on wire racks.
- Make Filling: Beat cream cheese, powdered sugar, and vanilla. Whip cream with sugar, fold into cream cheese mixture.
- Assemble: Spread lemon curd and cream on cake layers. Stack and top with remaining cream. Sprinkle with graham crackers and sugar.
- Chill and Serve: Chill for at least 1 hour before serving.
Notes
- You can use homemade lemon curd if desired.
- Toast graham cracker crumbs for extra texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
