Soft white cake layered with tangy lemon cream and coated in a sweet, buttery crumb topping.
Prep Time: 30 mins | Bake Time: 40 mins | Chill Time: 1 hr | Servings: 12
📝 Ingredients
Cake
1 box white cake mix (plus ingredients as per package) — or homemade white cake batter
Lemon Cream Filling
8 oz cream cheese, softened
1 cup powdered sugar
½ cup heavy whipping cream
2 tbsp lemon juice
1 tbsp lemon zest
½ tsp vanilla extract
Crumb Coating
1 cup all-purpose flour
½ cup granulated sugar
¼ cup cold unsalted butter, cubed
½ tsp vanilla extract
Optional Garnish
Extra lemon zest
Powdered sugar dusting
👩🍳 Instructions
1️⃣ Bake the Cake
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Prepare white cake batter according to package or recipe directions.
Divide evenly into pans and bake until a toothpick inserted in the center comes out clean (about 25–30 minutes).
Cool completely on wire racks before assembling.
2️⃣ Make the Lemon Cream Filling
In a large bowl, beat cream cheese until smooth.
Add powdered sugar and mix until combined.
Pour in heavy cream, lemon juice, lemon zest, and vanilla. Beat on high until light, fluffy, and thickened.
Refrigerate until ready to use.
3️⃣ Prepare the Crumb Coating
In a medium bowl, combine flour and sugar.
Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
Stir in vanilla extract.
Spread mixture on a baking sheet and bake at 350°F (175°C) for 10–12 minutes, stirring halfway, until golden and crisp. Cool completely.
4️⃣ Assemble the Cake
Slice each cooled cake layer horizontally to make 4 thin layers (optional for more filling layers).
Spread lemon cream filling between each layer and over the entire outside of the cake.
Gently press the crumb coating onto the sides and top of the cake.
5️⃣ Chill & Serve
Refrigerate for at least 1 hour before slicing to allow the filling to set.
Garnish with lemon zest or powdered sugar before serving.
💡 Tips & Variations
Extra Lemony: Add more zest to the filling or a thin layer of lemon curd between cake layers.
Make Ahead: Cake can be assembled a day in advance; store covered in the fridge.
Storage: Keep refrigerated for up to 4 days.
If you’d like, I can also give you a from-scratch white cake recipe so this becomes a 100% homemade version instead of using a box mix. That would make it even closer to Cheesecake Factory quality. Would you like me to do that?