Easy Italian Lemon Cream Cake with Whipped Filling
Make this delicious Italian Lemon Cream Cake with a tender crumb top, lemony cream cheese filling, and simple cake mix base. Perfect for special occasions or weekend baking.
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Cooking tools:
- Stand mixer
- Kitchen scale
- Offset spatula
- Cake pan
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Spoon
- Toothpick
- Parchment paper
- Kitchen timer
Ingredients
- 1 (15.25-ounce) package white cake mix
- ¾ cup plus 1 tablespoon milk
- 3½ tablespoons vegetable oil
- 2 eggs
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 1 cup reserved cake mix (from above)
- 4 ounces cream cheese, softened
- ⅔ cup confectioners' sugar, divided, plus more for dusting
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 2 cups heavy whipping cream
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