Olive Garden Lemon Cream Cake

Cake:
1 18.25-ounce box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites

Lemon Cream Filling:
8 ounces cream cheese, softened
2 cups powdered sugar
3 talbespoons lemon juice
1 cup heavy whipping cream

Vanilla Crumb Topping:
1/2 cup all purpose flour
1/2 cup powdered sugar
1/4 cup cold butter
1/2 teaspoon vanilla extract

Make cake folowing the directions on the box. Pour batter into a greased
10-inch cake pan or springform 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 whipped 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 and 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 crumb topping until you are ready to
use it.
When the cake is cool, slice it in half through the middle and remove the
top. Spread all but 1/2 cup of the lemon cream mixture onto the bottom
half of the cake, then carefully replace the top half of the cake.
Spread the remaining 1/2 cup of 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 and press it onto the sides all the
way around the cake.
Now chill the cake for at least 3 hours before you serve it. When you're
ready to dig in, slice cake into 12 slices. Serve each slice topped with
powdered sugar tapped though a strainer.

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