Ingredient!
cooking spray
1 (16.25 ounce) pack of white cake mix
3/4 cup milk
1 tablespoon milk
2 eggs
3 1/2 tablespoons vegetable oil
2 tablespoons butter melted
1/2 teaspoon vanilla extract
4 ounce cream cheese, softened
2/3 cup confectioners sugar, split, plus more for dusting
3 tablespoons lemon juice
1 teaspoon grated lemon zest
2 cups heavy whipping cream
Preparation!
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray the bottom of a 10-inch spring mold pan with cooking spray.
Measure 1 cup cake mix aside for crumb topping. Place the remaining cake mixture in a large bowl. Add 3/4 cup plus 1 tablespoon of milk, eggs and oil. Beat cake mix mixture using an electric mixer until the batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
Mix melted butter and vanilla extract in a bowl, stir in reserved 1 cup of cake mixture until the mixture is crumbly. Sprinkle crumbs over top of cake dough.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in pan.
Beat cream cheese, 1/3 cup confectioners sugar, lemon juice and lemon zest in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold the cream cheese mixture into whipped cream.
Remove cake from spring shape pan. Cut cake horizontally into 2 layers using a serrated knife to remove top layer cake