A tender lemon-kissed cake recipe with lemon cheesecake filling topped with a crumb streusel topping dusted with powdered sugar.
There are a million reasons I love this cake. First, it’s super easy (even though it looks totally complicated and fussy) because you use a box cake mix.
Wait, I have to tell you a funny story real quick about cake mixes. Well, it’s more mean than funny but I have to laugh at the wicked comments I get on my recipes or I’d go nutters and have to move into my parent’s garage.
I just recently got this on one of my shortcut cake recipes, “I cant believe yall from the south and you use box cake mix… some southern bells yall are. No southern home kitchen should ever allow boxed cake in it!”
OK, lady. What you gonna do? Take away my card?
You can say what you want about box cake mixes but some of my FAVORITE cake recipes use them. My mama’s Kahlua Cake won the blue ribbon first place prize in a state-wide contest and it starts with a cake mix. So there.
There are so many things I love about this one but ONE of them is that it totally looks and tastes like something from a fancy-pants bakery (but it’s totally easy).
And it has just the right amount of fresh, crisp, lemon zing.
Then it’s got this coffee cake thing going on with the crumb topping that will just blow your mind.
And the lemon cream filling is so absolutely perfect you could just go sit on the couch and eat the whole batch with a rubber spatula.
If you love desserts made easy with a cake mix, try some of these recipe too!
- Cherry Danish Cake - An easy semi-homemade cake recipe dotted with cherry pie filling, drizzled with sour cream icing and topped with slivered almonds.
- Impossible 5-Ingredient Chocolate Cake - An impossibly moist, fudgy, decadent chocolate bundt cake recipe made with just five ingredients.
- Easy Pecan Pie Bars - All the fabulous flavor of pecan pie in a chewy, gooey bar recipe made easy with a cake mix base.
- Cake Mix Cookies - Make these super easy cookies from any cake mix using any morsels.
- White Wine Cake - A super moist, rich cake recipe made with white wine and a touch of cinnamon.
- Pistachio Cake - Also called Watergate Cake, this moist cake recipe uses pistachio pudding in the cake and in the frosting.
Lemon Crumble Cream Cake
Ingredients
- 1/2 cup sugar
- 1/2 cup butter, melted
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 white cake mix
- Egg whites, oil and water for cake mix
- Zest of one lemon
- 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
- Combine sugar, melted butter, flour and salt in a small bowl and stir with a fork until combined and crumbly. Set aside.
- Preheat oven to 350 degrees. Grease and flour a 10" springform pan.
- 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.
- Bake immediately for 35-45 minutes or until cooked through.
- Cool completely then slice in half horizontally.
- 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 stiff peaks form.
- Fold whipped cream into cream cheese mixture until combined. Add more powdered sugar if needed to ensure filling is thick enough to support the top layer of cake.
- 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.
This looks amazing! I am doing an inventory right now in my mind, because this baby is getting made soon! Please consider something for me. I like to print the recipes as well as pin them, so I can tape it to the cupboard in front of me as I cook. Would you take out the photograph on the printable version or make it an option? Thank you!
ReplyDeleteYou're literally the first person who's ever asked for that LOL! I didn't have photos on the printable recipes until about a year or so ago but SO. MANY. PEOPLE. asked (and not always very nicely) for me to add a photo so I did. You could copy/paste from the printable version in a word doc if that works better. Good luck!
DeleteGood Grief People! The lady is wonderful enough to take the time to publish these recipes for you, the VERY LEAST you can do is take the time to learn how to use your PC, and how to COPY and PASTE! Simple to do, but maybe to simple for you!
DeleteP.S. Thanks for ALL the great recipes you have posted, Mandy. Great work!
Really it isn't that difficult to delet a photo from a recipe!!! This person is nice enough to share a recipe with all of us and then someone comess along and takes it a step further thinking only of themselves when it is a simple fix that you can easily do yourself.
DeleteI too would like to thank you for sharing this recipe! I will be making this very soon. Again, thank-you Mandy.
Oh my gosh! This looks incredible. What size springform pan?
ReplyDeleteThanks!! It is!! It's a 10-inch pan :)
DeleteWell this Southern girl uses cakes mixes all the time and no one can tell under a good homemade frosting!
ReplyDeleteI was born & raised in metro Atlanta; no one can accuse me of not being Southern enough, and I use cake mixes all the time too. You are right, homemade frosting makes it yummy every time. People are surprised when I admit it is from a box!
DeleteHey Mandy, this looks like a 'to do' recipe right away! Just want to give you a cyber hug as I think you are a ray of sunshine and I love your style! Take care!
ReplyDeleteI just love your cute, precious self and also your incredible recipes!!
ReplyDeleteOh Mandy, Thank You so very much for this lemon recipe. I was wanting to make something "lemony" and I think this is just the goody to try! I love to read your intro to your recipes . . . you do have a wonderful sense of humor (sure does take us a lot further in this strange world we live in!!). Anyway, I look forward to your e-mails and catching up on "your world of living". Thanks again for sharing your delicious recipes with us!
ReplyDeleteI have two birthdays coming up in the next week and this seems like an easy and refreshing dessert. Thanks Mandy!
ReplyDeleteI 2nd that idea o being able to print the recipe please. This sounds like a yummy pretty easy recipe. And don't stress about the cake mix, another recipe guru I follow (Southern Plate) what ever is in the cupboard is the way to go mix or scratch and those who do not like it well that is ok MORE FOR ME :-)
ReplyDeleteThank you for this beautiful cake recipe. I too am a Southern Belle. I have a career that keeps me awfully busy, so using a cake mix does not mean I loose my 'Belle Card'! Thank you, thank you for presenting recipes that help me get things done a bit more quickly in my kitchen. SOUTHERN GIRLS UNITE!
ReplyDeleteI'm in Australia and often have problems trying to find the right ingredients. This seems very straightforward, but I'm wondering whether 'all-purpose flour' corresponds to our 'plain flour' or our 'self-raising flour'?
ReplyDeleteThanks in advance
Amanda :-)
Yes, it's plain flour! Although, in this recipe you can use plain or self-rising. Just omit the salt if using self-rising :)
DeleteLooks wonderful! Must try.
ReplyDeleteLooks wonderful! Must try.
ReplyDeleteYum! I cannot wait to try this recipe...breakfast anyone?! :) I second that on box cakes....like everything in life, there's a time and place for everything. BTW, here's an AMAZING go to generic box cake recipe that is life changing: http://www.cakecentral.com/recipe/1953/super-enhanced-cake-formula
ReplyDeleteHi, gotta tell you I loved this. Also gotta tell ya, I did it in two rounds instead of springform pan, and the top layer kept sliding off the bottom, I actually had to put skewers in it to hold in place. Who cares it is so good, thank you so much for sharing it!
ReplyDeleteWhatever works, right?! I would imagine it doesn't slide around on the springform version because the two surfaces enclosing the filling are "rough" or "open" so they latch on to the filling. Maybe next time saw off the top and bottoms of your cakes with a serrated knife and see if that helps!
DeleteI made this deliciousness today. I don't have the pan you described, so I tried it with 2 9" round cake pans. No trouble with the crumb topping staying where it belonged. When I tried to depan them, they broke. Consequently we ended up with trifle. This recipe is special. So tasty and easy. Thank you for sharing it with us.
ReplyDeleteThank you so much for this fabulous cake recipe it looks amazing I'm definitely making this cake
DeleteIt looks gorgeous! I think I will give it a try. I hope it will turn out as good as you. Thanks for sharing.
ReplyDeleteI enjoy baking. Your recipe is wonderful. I will give it a try
ReplyDeleteI just wonder if a clumsy man like me can make this? Thanks for sharing! Great work!
ReplyDeleteI am new to baking so I am not sure I can succeed at first try with this cake, even though you make things look so simple. But I will sure it this Sunday and see how it goes
ReplyDeleteIt looks amazing, really :)
This cake looks delicious. I love cooking. I can made various cake in one day. Thank you for share the recipe. I like use a lemon to made cake.Taste so good and smooth. I will make this cake in a weekend.
ReplyDeleteI made this cake this evening for a friends birthday, I'm not going to be able to give it to her unfortunately because the top layer is cracking after putting the cream center onto the bottom. If I had to do it all over again I would refrigerate the creme filling longer to set up more, apply it to the bottom, perhaps refrigerate this layer a bit longer prior to applying the top layer....the creme filling on my finger tastes Devine!!! Thanks for the recipe, I will be trying it again.
ReplyDeleteI love baking in my free time. This cake looks delicious. I will make it this weekend to have with my family. Thanks for your tutorial.
ReplyDeleteHow many egg whites you did not say.
ReplyDeleteHowever many the box mix calls for :)
Delete1st time I had this cake was at Olive Garden & now during the Spring HoneyBaked Ham carries it too~ Can't wait to try my hand at this
ReplyDeleteWell, this recipe looks so great and yummy, i love baking and I have just made this cake but it is not amazingly gorgeous as you did, a little sad about this. However, it is delicious as i think when saw your recipe lol, my kids really love its taste. Thanks for sharing!
ReplyDeleteThis is a very good dessert! I did make my own cake, using the best white cake recipe from Cook's Illustrated and I did add some fresh blueberries and raspberries to the inside. Everyone loved it! I would agree that layers should be split - the rough edge will help keep from slipping. I found the dessert best when left out about an hour before serving to soften the cake. Beyond that there is greater risk of the filling getting too soft. Regardless, it was delish! Just FYI: I used smaller baking rounds, adjusted the time a tad, and still ended up dividing each finished cakelet in half for serving. It was perfect.
ReplyDeleteThe lemon crumble cream cake is liked by many of the people,but most of te people do not know how to prepare the lemon crumble cake at home.They are professional writers for hire to make some delicious recipe at home as it save many times for the benefits of both of the host and guest.Would you please share some more picture of making the crumble cream cake that will be made at home?
ReplyDeleteMandy, I just made your fabulous Lemon Crumble Cream Cake and am serving it at a birthday dinner tonight for my mama. Yum! My crumbles didn't stay on top of my batter and disappeared into the cake. Have you ever had that happen? It will be fine. I made a little extra cream and frosted the top as well. Just curious what I did wrong. Thank you for this fabulous recipe. It's a keeper!
ReplyDeleteHmmm.... I'm not sure. If the batter sat for a while in the pan (like while you made the crumble maybe?) it may have started to break down a little. Or sometimes they get thin if overmixed. I've made this about a half a dozen times since I posted the recipe and haven't had any issues. Good luck next time though!!
DeleteMy crumbles also sunk to the bottom of the cake. I think next time I will bake the cake about half the time and then put the crumbles on and finish baking.
Deletebake for 10 minutes then add the crumble, and finish baking.
Deleteand use frozen butter
DeleteSounds perfect, what is 1 pack of white cake mix? Is it like a "Betty Crocker" packet mix????
ReplyDeleteBetty Crocker, Duncan Hines, Pillsbury... I usually buy whatever's on sale!
DeleteYou're making me hungry! Sounds so good!
ReplyDeleteI LOVE your site. Can't wait to get your book. I'm not a "real" Southern Belle, but I feel like one in my mind and heart, because I love Southern dishes, especially yours. Thank you, Mandy!!
ReplyDeleteIs the crumb topping not made with with brown sugar? I've never seen a recipe for a crumb topping with plain white sugar before. I would like to make this for my son but just want to make sure about the topping first. Thank you!
ReplyDeleteI would like to try this without the lemon juice, do you think I need to add anything in its place? I want it to be only vanilla flavor.
ReplyDeleteI made this for Christmas. the filling is great. I used lemon juice. I used 2 9" pans. The layer with the crumb topping took longer to cook, which then my crumb topping ended up hard. The top layer also cracked and tried to fall off, so I used saran wrap to keep it together. It's very good, I just need to figure out how to work out the problems. I'm thinking of adding the crumb topping later in the baking time would work.
ReplyDeleteI made this today and it came out perfect! I will definitely make this again!
ReplyDeleteI've made this recipe many times (I find reasons to make it) & it always comes out perfectly....and really impresses everyone. For Christmas, I decided to branch out from the basic....used a pumpkin cake mix (still made with egg whites vs. whole eggs), added diced dried cranberries that had been soaked overnight in Grand Marnier to the crumb topping, and used fresh orange juice & a little more Grand Marnier instead of lemon juice in the filling. Another hit...especially with my 93 yr old mother who always made marvelous cakes from scratch!
ReplyDeleteThis cake was delicious! My girlfriends loved it! I used the 2 cake pans, So I wouldn't have to cut the cake in half. After pouring the cakes in the pans I sprinkled sugar over the top of the cake (The one that would be the bottom half) before baking it, That stops the cake from rising so much, So the top will be flat and easy to work with. I also used the lemon cake mix instead of the white mix...This recipe is AWESOME!!! Thanks, Mandy!
ReplyDeleteLove the cake recipe dont care for any quote from Lindy West, the example from the ME,ME, ME generation.
ReplyDeleteMade the lemon crumb cake today and unable to upload the pic. It was very delicate, when I cut in half and removed top it fell apart. I was able to put back together after I packed cream onto it. Tasted fine!
ReplyDeleteGoing to try Shrimp and Grits next. Yumms
ReplyDeleteThanks for for posting this. I was going to buy one from my local Honeybaked ham store and found out that they only sell their lemon cake online now and it is double the price. I cannot wait to try it, it looks amazing
ReplyDeleteI was born 3 miles south of the Mason-Dixon Line; that qualifies me as a Southerner, right? I won the Father's Day Dessert Contest at church last year with a Sopapilla Cheesecake. I think this will be my entry this year. We Methodists take our potlucks seriously! :) <3
ReplyDeleteThis was fantasic! The cake didn't even last 48 hours in my house. The only change I made was adding some spoonfuls of country time lemonade mix to the crumb topping. I used King Arthur's gluten free yellow cake mix and cup4cup gluten free all-purpose flour.
ReplyDeleteThe crumb topping sunk into the cake as it was baking. Any suggestions? Thanks.
ReplyDeleteTry lightly mixing the topping mixture ,leaving some flour visible.
Deleteuse frozen butter and bake for about 10 minutes before adding the crumble is what worked for me
DeleteMade it and it is so pretty and so yummy. Thanks so much for the recipe.
ReplyDeleteThis cake looks absolutely amazing. I'm from the south, and I have not shame in using a cake mix! Do you happen to know how long I could leave this out at room temperature and it still cut easily? Thanks so much!
ReplyDeleteThank you! Me either! Whatever makes things easier! I'd say about 2-3 hours :)
DeleteWOW! Fantastic recipe! Everyone loved it!
ReplyDeleteThis recipe is definitely a keeper!
Part of my crumb topping sank into the cake. Then it has like 5 cracks in it. Maybe ill try to let it cook a few min before I add the topping.
ReplyDeleteThis cake is AMAZING! Any hint to stop the top layer from cracking? One person suggested refrigerating it first. I put plastic wrap around and turned it upside down gently but still broke. I put it back together, but would like to make it again without it breaking.
ReplyDeleteHI MANDY! LOVE YOUR RECIPES & YOUR HUMOR...PURE SOUTHERN! I HAVE A QUESTION ABOUT THE EGGS, IF USING YELLOW CAKE MIX. DO YOU USE WHOLE EGGS, OR JUST THE EGG WHITES? ALSO FOR THE FILLING, THE RECIPE SAYS 1/4 FRESH LEMON JUICE. HOW MUCH IS THAT...A CUP, A TABLE-
ReplyDeleteSPOON, OR ZEST FROM A WHOLE LEMON? NOT SURE WHAT YOUR RECIPE MEANS ON THAT. LET ME KNOW 'CAUSE I CAN'T WAIT TO TRY THIS. TAKE CARE!
Hi Kathie! Thank you! Go ahead and use whole eggs if using a yellow cake mix. And that's supposed to say 1/4 CUP! After all this time I never noticed that mistake!
DeleteI made this because it sounded so delicious. The parts were each definitely delicious. I had a terrible time getting the cream filling to set up. Used 2 additional cups of powdered sugar and refrigerated the filling for hours prior to putting on the bottom layer. Still created a slip-sliding cake. I’ll keep my fingers crossed that it holds together overnight. I’m serving it in the afternoon—hopefully I won’t need to substitute a store dessert. It looks scrumptious right now.
ReplyDeleteThank you so much for this delicious recipe! I have made it twice and wanted to share my experiences and tweaks. The first time I used two round cake pans, which was OK for baking, but I regretted it later. Using the springform was SO much better. I also assembled it in the springform pan. I had a really hard time getting the lemon cream to the right consistency for supporting the top layer. Was I supposed to add 1/4 cup of lemon juice or the juice of 1/4 of a lemon. I added quite a bit more confectioners sugar. Then assembled and left it in the springform overnight. It was fabulous! I also candied lemon slices, which made a beautiful decoration!
ReplyDelete