Tuesday, April 21, 2009

Italian lemon cake

Finally tried my Italian Lemon Cake yesterday. I think it turned out really tasty, but like a lot of things when I first started cooking, didn't look so Martha Stewart-ish.

1 white cake mix,prepared

8 oz. cream chees, softened
2 cups powered sugar
1 cup heavy whipping cream, whipped to stiff peaks
3 tbsp. lemon juice

1/2 cup all purpose flour
1/2 cup powered sugar
1 tsp. vanilla extract
4 tbsp. butter


Prepare cake as directed in a 10" round cake pan or 10" round spring form pan.
Blend cream cheese, powered sugar, and lemon juice together. In a medium bowl, whip heavy whipping cream to stiff peaks. Gently fold into cream cheese mixture and blend by hand. Chill until needed.
Mix flour and powered sugar in small bowl. Crumble butter in and dribble in vanilla extract. The crumbles should be no larger than pea size. If you have trouble crumbling mixture, chill for a few minutes. Chill until needed.
After cake is cooled, cut in half. Spread cream cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. Spread rest of cream cheese mixture on the sides of cake. Press crumb topping into sides gently. Chill for 3 hours. Cut into 12 pie shaped slices. Makes 12 servings.

Number of Servings: 12

The only changes I made (some accidental) was adding a few drops of lemon juice when I mixed in the heavy cream to the mixture. I wanted to make sure it was a LEMON cake. I also did not seem to get the crumbling of the butter right so therefore I could not spread it correctly. But I think next time I make this I may do something else for the crumble because it was to buttery for me.

It's a very rich cake so make sure you have a glass of milk to wash it down!

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