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Ingredients
Crumb Topping
1/2 Cup sugar
1/2 Cup butter, melted
1 1/2 Cups all-purpose flour
1/4 Teaspoon salt
Lemon Cake
1 White cake mix
Egg whites, oil & water for cake mix
Zest of one lemon
Lemon Cream Filling
1 (8 oz) Package cream cheese, at room temperature
2 Cups powdered sugar, plus more for dusting
1/4 Fresh lemon juice
1 Cup heavy whipping cream
Instructions
Preheat oven to 350�F.
Crumb Topping
Combine sugar, melted butter, flour and salt in a small bowl and stir with a fork until combined and crumbly. Set aside.
Lemon Cake
Prepare batter per manufacturer�s instructions (do not over-mix the batter). Stir in lemon zest. Pour into a greased and floured 10-inch springform pan. Crumble crumb topping evenly over cake batter. Once crumb topping is added, bake immediately for 35-45 minutes or until cooked through. Cool completely then slice in half horizontally.
Lemon Cream Filling
Combine cream cheese, powdered sugar and lemon juice in a large bowl and mix until well combined and smooth. In a separate bowl beat whipping cream until soft peaks form. Fold whipped cream into cream cheese mixture until well combined. The mixture needs to be thick enough to support the cake - add more powdered sugar if necessary to ensure the cream filling is thick enough.
Assemble
Spread cream cheese mixture over bottom half of cake then top with remaining half of cake. Dust top of cake liberally with powdered sugar. Refrigerate at least 4 hours before serving. Refrigerate in an air-tight container to store.
Notes
It is VERY important to bake the cake immediately after adding the crumb topping and to not overwork the batter when mixing to ensure the cake cooks properly.
You can use a yellow or even lemon cake mix if you prefer. I�ve just always liked the way the white cake looks and it doesn�t have as much added artificial flavor that would compete with the real lemon flavor.
You can substitute cool whip for the real whipped cream if you prefer. I�d think about 2-3 cups would work.
If you don't have a springform pan, just use two 9-inch cake pans, dividing the batter evenly between the two. Top one with the crumb topping then bake per manufacturer's instructions for two 9-inch pans.