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If you choose to use a different brand of white cake, use the manufacturer's directions instead of mine.
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TO MAKE CAKE:.
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Preheat oven to 350 degrees F. Grease a 10-inch layer cake pan or springform pan.
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Mix the ingredients for the cake following the procedure on box.
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Pour batter into prepared pan.
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Bake at 350 degrees F for 40-45 minutes.
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Cool slightly, then remove cake from pan to rack to cool completely.
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TO MAKE THE LEMON CREAM FILLING:.
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In a medium-size bowl, combine cream cheese and 2 cups powdered sugar with an electric mixer until smooth.
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Mix in lemon juice and extract, if using.
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In a large bowl with an electric mixer on high, whip cream until stiff peaks form.
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Using a spoon, fold cream cheese mixture into the whipped cream; set aside.
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TO MAKE THE CRUMB TOPPING:.
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In a medium-size bowl, combine flour and 1/2 cup powdered sugar.
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Add butter and dribble in the vanilla extract.
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Cut cold butter into flour mixture until mixture is in pieces no larger than a pea.
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Refrigerate until ready to frost cake.
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TO ASSEMBLE THE CAKE:.
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When the cake is completely cool, cut into two layers.
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Reserve 1/2 cup of the Lemon Cream Filling.
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Spread the remainder of the filling on the bottom half of the cake.
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Place the second half on top.
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Frost the top and sides of the cake with the remaining 1/2 cup of the Lemon Cream Filling.
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Cover the top and sides of the cake with the Crumb Topping, pressing it onto the sides to cover.
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Refrigerate for at least 3 hours before serving.
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TO SERVE:.
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Cut into slices; dust with powdered sugar.
