This is one of the BEST coffee cakes I have ever made. It is so light, fluffy, and moist. The flavors complement each other so well. It is also very easy to make. Excellent warm or room temp.
I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator.
I love this, it’s like my Italian gramma used to make, but easier because of the cake mix, I used 3tlbs lemon juice and one tlb lemon zest as her cake called for in the cake and it was perfect, I followed the filling as it was. Thanks for making this wonderful family favorite so easy.
This is a delicious cake that has gotten rave reviews from everyone who’s had it. I wanted a “light” dessert to serve with a heavy meal and this cake hit the spot. I recommend letting the cake cool in the pan as long as possible. The last time I made it I let it set overnight and slicing it in half was so much easier. I didn’t dust it with powdered sugar; the crumbs were a lovely topping.
LOVE THIS RECIPE! I have now made it twice in the last few weeks. It’s the perfect spring/summer cake. I have done what others have suggested and added a few tablespoons of lemon juice and a teaspoon or so of lemon zest to the cake. So many compliments and it looks lovely!
I loved this recipe, though I did make one change. I added the juice and zest of a whole lemon to the cake batter. It turned out like a giant lemon bar. It was amazing.
1 (15 oz) box lemon cake mix
1 cup water
3 large eggs
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