Lemon cake

I love the Lemon Cream Cake at the Olive Garden.  When Whitney and I were at the Mayo Clinic, the Olive Garden was located just around the corner from where we were staying, guess what I ate every single day we were there? Yep and I gained 7 lbs!  So I tried this recipe and it was pretty dang close. Most in my family liked it too, I would change a few things next time, like cutting the top layer a little thinner so it doesn't look like and igloo when it's all frosted..but that's about it.  Hope you love it too!

Here's what you'll need:

One 2 layer white cake (Betty Crocker is what I prefer)

8 oz. cream cheese

2 cups powdered sugar

4 tsp. lemon juice

1 cup heavy whipping cream

1/2 cup flour

1/2 cup powdered sugar

1/4 cup cold butter

1/2 tsp. vanilla

Bake cake according to directions in two 9" round cake pans.

Frosting:

Mix cream cheese and powdered sugar till smooth, mix in lemon juice.  Whip cream until stiff peaks form. Combine with cream cheese mixture, stir until blended. Frost middle, top and sides of cake.

Crumb Topping:

Combine flour and powdered sugar, add butter and dribble in vanilla. Cut in butter with pie cutter or 2 knives.  Do not press together. Should be crumbly.  Sprinkle over the top and press into sides. Chill for 3 hours.

This is just dang good stuff!