Crumb Topped Lemon Cream Cake Recipe 455 Food

LEMON CREAM CAKE (OLIVE GARDEN)

Steps:

• Combine cake mix, water, oil, egg whites, lemon juice and lemon zest. Follow directions on box. Pour into greased and floured spring-form pan. Bake at 350 for 40-45 minutes. Cool.
• For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth. Whip cream until stiff peaks form. Combine by hand with cream cheese mixture.
• For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice (pastry blender or food processor).
• Slice cooled cake in half. Drizzle lemon juice on each cut side. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides. Sprinkle crumb topping on top and pat on the sides.

JEANIE'S CRUMB TOPPED COFFEE CAKE

Steps:

• For the buttermilk, you can also place 1 TBS.
• vinegar into a one cup measure.
• Add milk to the one cup line.
• Let mixture sit for 10- 15 minutes.
• It will curdle, that's okay!
• Mix together flour and sugar.
• Cut butter into this, using pastry blender until butter is in small pea size pieces.
• (I sometimes use a fork and knife to mix!).
• Reserve 1 cup of this flour mixture and set aside.
• Into remaining flour/ butter mixture, measure baking powder, soda, salt, cinnamon, nutmeg and cloves.
• Mix well.
• Add buttermilk and mix well again.
• Batter will be thin, like water.
• Pour into greased, 9x9 baking pan.
• Sprinkle the reserved 1 cup flour/butter mixture on top.
• Sprinkle chocolate chips and pecans over all.
• Bake 350* for 30 minutes.