A wonderful soup for every season! This mildly spiced soup pairs beautifully with a cucumber salad and naan for a delicious supper, whether it’s cold in the summer or warm in the winter. Even though it tastes great chilled, serve it warm.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 50 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- cooking spray
- 1 (16.25 ounce) package white cake mix
- ¾ cup milk
- 1 tablespoon milk
- 2 eggs
- 3 ½ tablespoons vegetable oil
- 2 tablespoons butter, melted
- ½ teaspoon vanilla extract
- 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
- Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
- Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
- Beat cream cheese, 1/3 cup confectioners’ sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners’ sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
- Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners’ sugar before serving.
Nutrition Facts
| Calories | 435 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 14 g |
| Sodium | 330 mg |
| Sugars | 29 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I made this today and my family loved it. The only thing I did differently was add more lemon zest and just a little more confectionery sugar to the filling. I did save enough to put a little on the side and top of the cake. Will definitely make it again!
Loved it! I doubled the lemon juice and zest
Loved it…I did this: mainly, because I wanted more lemon flavor. Used 1/2 milk and 1/4c lemon juice. And I was sorry, I didn’t have whipping cream so, I used cream cheese and power sugar used lemon juice and zest . It turned out great! Thank you for this lemon cake , next time I’ll make sure to have whipping cream
Made it! I did use lemon cake mix instead of white, and I added too much powdered sugar in the filling so it didn’t stand up as well as I’d like, but no one seemed to care & they loved it! Thank you so much!
I have this cake many times and everyone loves it.
It was very good. If I make it again, I need to allow for some high-altitude adjustments as the cake fell. I would also add some additional lemon juice to pop the flavor a bit.
Everything about this recipe is perfect it’s been requested by many many friends over the past couple of years and it never fails to please everyone!?
This turned out to be the most requested of my dessert recipes.
I made this exactly as the recipe called for except I used 8 inch cake pans instead of a springform. I thought the filling was AMAZING! Not too sweet. The cake itself was a bit on the dry side. It may be because of the pans. I love lemon, the more the better, but the delicate lemon flavor in the filling was perfect. Definitely trying this again.
I used orange instead of lemon and it was super wonderful
i’ve made this for so many events.. everyone thinks its amazing
I liked this as written. It has a nice, light lemon flavor, much more would have been overpowering for what it is supposed to be. I did use fresh lemon juice and zest, that really made the cake something special.
Absolutely better then Olive Garden!! Everyone asking me to make it again. Thanks for this great recipe! Very easy to make.
absolutely delicious! I made a few changes based on the reviews. I added a little bit more of lemon zest and lemon juice in the batter and the whipped cream and used about half of the powdered sugar and used low fat cream cheese because that’s all I had. I am definitely going to make it just like that again!
Beyond delicious! This recipe is a keeper! Light and airy with a hint of lemon. The crumbs on top really add to the flavor and texture of the cake. Don’t be afraid to eat this before refrigerating… I sliced it up as soon as it was frosted! It was a crowd pleaser.
This may be the best tasting cake I’ve ever made. The only thing I had to change on the recipe was, when I made the crumb topping, it did not come out very crumbly. I added about a tablespoon of flour to the dough and managed to crumble it some. Not sure what I did wrong. But it still tasted great. I may try the powdered sugar on time next time.
This was delicious. I followed the directions as written. The only thing I would do different is I would prepare and bake two cake pans instead of using a springform pan. It was a huge hit and I’ll be making it again
BEST DESSERT EVER! I make this for all get togethers and for just our family! People love it! I even had someone who is an awesome baker ask his wife if I had bought it. I saw where a reviewer said it was a nice light cake, I personally feel like it is an awesomely rich cake.
Yum! With the advice of others, I added more lemon juice to the batter, cooked in 2 8″ pans and added more cream cheese. As it was a birthday cake, I ended up frosting the top with the filling as well. My step son who is 22 yrs old and never makes comments, actually stated how good it was and how the lemon flavor was so nice.
Could easily get by with half the filling. I did double the powdered sugar on the second cake I made. This is my favorite cake, hands down!
I followed the recipe exactly the first time, and found that in a 10 inch springform the cake was rather thin/short, making slicing into 2 a little tricky,.. so i tried again with 9inch springform and it was taller and easier to slice in two after release . Absolutely delicious cake with afternoon tea or absolutely anytime frankly!