Lemon Cream Cake

Preheat oven to 350. Make white cake following the directions on the box. Pour batter into a greased 10 inch cake pan or spring form pan, and bake at 350 degrees for 40 - 45 minutes. Allow cake to cool completely when it comes out of the oven.

Make lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Mix in lemon juice.

Whip cream in a large bowl with an electric mixer on high speed until it forms stiff peaks. Fold cream cheese mixture with whipping cream. Stir gently by hand until blended.

Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into flour and sugar. Break butter into smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea. Chill topping until you are ready to use it.

When the cake is cool, slice it in half through the middle lengthwise and remove the top. Spread about 1/2 c. of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake.

Spread the remaining cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.

Chill the cake for at least 3 hours or ovenight before you serve it.