Thursday, February 23, 2012

Lemon Cream Cake

I don't know about you but I love anything with lemon! I really love Olive Garden's Lemon Cream Cake. I look for some recipes online and pinned them on Pinterest.

However, I didn't have all the ingredients necessary at my house. So I improvised and came up with this recipe. It actually turned out really delicious. Just make sure you let the filling set up so it doesn't ooze out like mine did. Hope you enjoy!!!

Lemon Cream Cake

Cake Batter:
1 box of White Cake Mix
1/2 box dry lemon pudding mix
1 1/4 c. water
1/3 c. Oil
3 egg whites

Cream Filling:
8oz cream cheese
2 c. powdered sugar
1/2 box dry lemon pudding mix
1 c. evaporated milk

Crumb Topping:
1/2 c. flour
1/2 c. powdered sugar
1/4 c. butter
1/2 tsp vanilla

Mix cake batter. Place in two 9" round cake pans. Bake at 350 degrees for 25-30 minutes. Meanwhile, mix the cream filling and place in the freezer for at least 30 minutes. Once cake is done and cool, place 1/2 of the cream filling on one layer. Refrigerate for 2 hours or until solid. Place top layer onto bottom layer and cover in remaining cream filling. Mix crumb topping and sprinkle on top and sides. Serve cold.

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