My version of a knock off of Olive Garden's Lemon Cream Cake
Cake:
1 box white cake mix (Betty Crocker works best)
1 ½ cup water
1/3 cup vegetable oil
3 egg whites
1 tablespoon lemon juice
Lemon Cream Filling:
8 ounces cream cheese (softened)
2 cups powdered sugar
3 tablespoons lemon juice
1 cup of heavy whipping cream
Garnish:
Dusting of Powdered Sugar
Make cake following directions on the box & add the tablespoon of lemon juice before mixing the batter. Bake in a greased springform pan for 40 minutes at 350. Cool completely.
Make lemon cream filling by mixing cheese and powdered sugar until smooth. Then mix in lemon juice. In a separate bowl, whip cream on high until peaks form, and then gently fold into lemon cream mixture. Chill in fridge for at 2 ½ hours.
Once cake is completely cooled, slice through the middle long ways and separate into 2 layers. Spread all but ½ cup between the layers. Reassemble the cake, then use remaining filling to lightly “frost” the top and sides of cake. Chill the cake in the fridge for two and half hours, before slicing or serving dust entire cake with powdered sugar. YUM
