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1
Make white cake following directions on box.
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2
Pour batter into 10-inch greased cake pan, or springform pan, and bake at 350 degrees F for 40 - 45 minutes.
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3
Allow cake to cool completely when it comes out of the oven.
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4
Make lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth.
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5
Mix in lemon juice.
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6
Whip cream in a large bowl with an electric mixer on high speed until it forms stiff peaks.
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7
Combine cream cheese mixture whith whipped cream.
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8
Stir by hand until blended.
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9
Make crumb topping by combining flour and powdered sugar in a medium bowl.
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10
Add butter and dribble in the vanilla extract.
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11
Use your hands to mix cold butter into flour and sugar.
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12
Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients.
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13
Be sure not to press the mixture together.
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14
You want to end up with a very crumbly consistency with pieces no bigger than a pea.
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15
(If you have trouble making small crumbs, pop the bowl into your fridge for a few minutes.)
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16
Chill this crumb topping until you are ready to use it.
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17
When the cake is cool, slice it in half through the middle and remove the top.
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18
Spread all but 1/2 cup of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake.
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19
Spread the remaining 1/2 cup of cream filling over the top and sides of the cake.
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20
Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.
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21
Now chill the cake for at least 3 hours before your serve it.
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22
When you are ready to dig in, slice cake into 12 slices.
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23
Serve each slice topped with powdered sugar tapped through a strainer.
