Ingredient!
spray bake
1 (16.25 ounce) package of white cake mix
Three-headed milk
1 tablespoon of milk
2 eggs
3 1/2 tablespoons vegetable oil
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
4 ounces of cream cheese, softened
2/3 cup confectioners sugar, divided, plus more for dusting
3 tablespoons lemon juice
1 teaspoon grated lemon zest
2 cups heavy whipped cream
Preparation!
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray the bottom of a 10-inch springform pan with cooking spray.
Measure 1 cup of cake mix set aside for crumb topping. Place the remaining cake mix in a large bowl. add 3/4 cup plus 1 tablespoon of milk, eggs and oil. Beat the cake mix mixture using an electric mixer until the batter is thoroughly combined, about 2 minutes. Pour the batter into the prepared pan.
Mix melted butter and vanilla extract together in a bowl, stir in a reserved 1-cup cake mix until the mixture is crumbly. Sprinkle crumbs over the top of cake batter.
Bake in the preheated oven until a toothpick comes in the middle of the cake, clean, 30 to 35 minutes. Allow the cake to cool to room temperature in the pan.
In a bowl, beat the cream cheese, 1/3 cup pastry sugar, lemon juice and lemon zest until smooth and creamy. Beat the whipped cream and the remaining 1/3 cup of sugar confectioners in a separate bowl with the help of an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream