Cream Cheese Lemon Crumb Cake

INGREDIENTS:

For the cake:

• 1 (15 oz) box lemon cake mix
• 1 cup water
• 3 large eggs
• 1/2 cup vegetable oil
• 2 tablespoons lemon zest

For the filling/frosting:

• 2 tablespoons lemon juice
• 16 ounces cream cheese, room temperature
• 2 cups powdered sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla

For the crumble:

• 3/4 cup flour
• 3/4 cup powdered sugar
• 1 teaspoon vanilla
• 1/4 cup unsalted butter, cold

PREPARATION:

1. Preheat the oven to 350°F and grease two 9-inch round cake pans with butter or cooking spray.
2. In a large bowl, beat the cake mix with water, eggs, lemon zest, and oil. Pour the batter into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
3. To make the cream cheese filling, beat together the cream cheese, 1/2 cup heavy cream, powdered sugar, vanilla, and lemon juice until creamy.
4. In a medium bowl, make the crumble topping by mixing together the flour, sugar, vanilla, and cold butter. Use a fork to cut the mixture into crumbles.
5. Once the cake has cooled, remove it from the pan and slice it in half horizontally. Pour enough cream cheese filling mixture to cover the cut side of the cake. Replace the top of the cake. Spread a layer of cream cheese frosting over the top of the cake. Sprinkle the top with the prepared crumble. Chill for at least 30 minutes before serving. Repeat for the second cake.