For more than 60 years,
a publication centered on life in Mississippi.
Today is September 25, 2022

Lemon Crumble Cream Cake

Breads & Desserts


1 white cake mix
Egg whites, oil and water for mix
1 lemon, zested and juiced
1/2 cup sugar
1 stick butter, melted
1 1/2 cups all-purpose flour
Pinch of salt
1 (8-oz.) pkg. cream cheese, softened
2 cups powdered sugar, plus more for dusting
1 cup heavy whipping cream


Prepare cake batter per package instructions. Stir in lemon zest. Pour into a greased and floured 10-inch springform pan. Combine sugar, melted butter, flour and salt in a small bowl; stir with a fork until combined and crumbly, and sprinkle over batter. Bake at 350 F for 35 to 45 minutes or until cooked through. Cool completely; slice in half horizontally. Combine cream cheese, powdered sugar and lemon juice in a large bowl; mix until well combined and smooth. In a separate bowl, beat whipping cream until soft peaks form. Fold whipped cream into cream cheese mixture until well combined. Spread cream cheese mixture over bottom half of cake; top with remaining half of cake. Dust top of cake liberally with powdered sugar. Refrigerate until ready to serve. Makes 12 to 14 servings.


From “South Your Mouth Some More!,” Mandy Rivers

Site designed by Marketing Alliance, Inc.