01home02babybrain05lifelist04tastebuds08bbbs10roguewedding11nerdybirdy12travels

Saturday, October 20, 2012

Taste Buds: Lemon Crumble Cream Cake

102012_lemonCreamCruble

When life gives you lemons… make a divine luscious oh so delicate Lemon Crumble Cream Cake. I have loved the Lemon Cake at Olive Garden for years. I needed to find a way to recreate this cake at home. I scoured the internet and tried a few different recipes before I landed at something in between a few of them.

Really with this cake the lemon is the star. I adore lemon deserts and when I first took a bite of this cake I sat back with a huge smile on my face. It has just the right amount of creaminess, the taste is spot-on. Mr. Rogue, Mr. Fruit and Ms. Pixie all adored it as well. A real crowd pleaser and it was relatively easy!!!

    RECIPE: LEMON CRUMBLE CREAM CAKE
INGREDIENTS
15.25 ounces + ½ (15.25) ounces Moist Supreme Pilsbery Classic White Cake Mix

For the Lemon Filling
8 ounces of cream cheese
2 cups powdered sugar
5 teaspoons fresh squeezed lemon juice
1 cup whipping cream

For the Crumb Topping
½ cup flour
¾ cup powdered sugar
¼ cup butter
1 teaspoon vanilla extract


DIRECTIONS
TO MAKE CAKE:.
1. Preheat oven to cake instruction on box. Pam a Bundt Cake pan.
2. Mix the ingredients for the cake following the procedure on box. Pour batter into prepared pan.
3. Bake. Cool slightly, then remove cake from pan to rack to cool completely.

TO MAKE THE LEMON CREAM FILLING:.
4. In a medium-size bowl, combine cream cheese and 2 cups powdered sugar in a bowl. Using an electric mixer beat until smooth. One smooth mix in lemon juice.
5. In a seperate with an electric mixer on high whip cream until stiff peaks form.
6. Using a spoon, fold cream cheese mixture into the whipped cream until just incorporated; put in fridge until ready to use.

TO MAKE THE CRUMB TOPPING:.
7. In a medium-size bowl, combine flour and powdered sugar. Add butter and dribble in the vanilla extract. Cut cold butter into flour mixture using a pastry knife or two knives in a scissor motion until butter is in pieces no larger than a pea.
8. Refrigerate until ready to frost cake.

TO ASSEMBLE THE CAKE:.
9. When the cake is completely cool, cut into two layers.
10. Using a sharp knife cut a shollow trench around the bottom layer of cake.
11. Reserve about 1/2 cup of the Lemon Cream Filling to the side and spread the remainder of the filling in and overflowing the trench in the bottom half of the cake. Place the second half on top. Frost the top and sides of the cake with the remaining ½ cup of frosting.
12. Sprinkle and pat into frosting the crumb topping. I like to put a paper towel or wax paper under my cake plate so I can reapply the crumbs that fall.
13. Refrigerate for at least 3 hours before serving.
Makes a large cake with servings for 14

2 comments:

paul peggy zeus said...

OOOOO sounds decadent. LOVE those lemons. A must to bake myself!! YUM!

Jennifer Arens said...

Yummmmmmmy

Post a Comment