By Carla Vigos
Laguna Woods Globe cooking columnist
Easter is approaching, and Italian lemon cream cake is a perfect ending to a holiday feast.
A cake mix makes this recipe easy. It’s light, lemony and delicious.
I made this for a double birthday party a couple of weeks ago, and it got rave reviews, with recommendations to put this recipe in the Globe. Perfect timing, so here it is.
For questions or comments, email me at cjvigos@yahoo.com.
Italian lemon cream cake
Using one package of white cake mix, make the cake according to directions. Pour batter into a greased 10-inch cake or springform pan. Bake in a preheated oven at 350 degrees for 40 to 45 minutes. Cool cake completely.
Lemon cream filling
8 ounces cream cheese, softened
2 cups powdered sugar
4 tablespoons lemon juice
1 cup whipping cream
With an electric mixer, whip the cream until it forms stiff peaks, then transfer it into a separate bowl.
Next, mix together cream cheese and powdered sugar until smooth. Add lemon juice and mix until blended.
Fold whipped cream into cream cheese mixture.
Vanilla lemon crumb topping
1/2 cup flour
1/2 cup powdered sugar
1/4 cup cold butter, diced
1/2 teaspoon vanilla extract
Zest of one lemon
Combine flour and powdered sugar in a bowl. Add the butter, vanilla extract and lemon zest.
Mix with your hands to create a crumbly mixture. You should end up with a very crumbly consistency with pieces that are no bigger than a pea.
Chill topping until ready to use.
When the cake is cool, cut it in half horizontally. Spread cream filling on bottom half of cake, saving 3/4 cup for the sides and top.
Sprinkle the topping heavily on top and press remainder into the sides of the cake. Chill for at least three hours.