Italian Lemon Cream Cake
yield: 12
total time: 290 minutes
Ingredients
- cooking spray
- cake
- 16 1/4 ounces white cake mix
- 3/4 cup milk
- 1 tablespoon milk
- 2 eggs
- 3 1/2 tablespoons vegetable oil
- crumb topping
- 2 tablespoons butter melted
- 1/2 teaspoon vanilla extract
- 4 ounces cream cheese softened
- 2/3 cup confectioners' sugar divided, plus more for dusting
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 2 cups heavy whipping cream
Nutrition
- Calories : 460 calories
- Carbohydrate : 43 grams
- Cholesterol : 110 milligrams
- Fat : 30 grams
- Protein : 6 grams
- SaturatedFat : 14 grams
- Sodium : 360 milligrams
- Sugar : 29 grams
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