Lemon Crumb Cake

Lemon Crumb Cake Cake 1 box white cake mix and ingredients called for on package Filling/Frosting* 1 1/2 (8 oz) blocks cream cheese 3 cups powdered sugar 5 Tbs lemon juice 1 1/2 cup heavy whipping cream Crumb Topping 1 cup all-purpse flour 1 cup powdered sugar 1/2 cup butter, cold 1 tsp vanilla Pre-heat oven to 350. In bowl prepare cake mix according to package directions. Grease and flour a 9" round springform pan and add your cake batter. Cook for about 40-45 minutes or until toothpick comes out clean. Set aside to cool completely. Meanwhile to make the filling/frosting. In bowl beat your cream cheese and powdered sugar until creamy. Add your lemon juice and mix until blended. In separate bowl beat your heavy whipping cream until stiff peaks form. Gently fold into the cream cheese mixture and refirgerate until ready to use. Once cake is full cooled cut in half. Place 1/2 of your filling mixture on bottom layer of cake then top with other layer. Frost the rest of your cake with remaining frosting. Refrigerate for about 1 1/2 hours. To make crumb topping, in bowl add your flour and powdered sugar and stir until blended. Stir in your vanilla. Chop your butter into 8 pieces and add to mixture. Using your hands crumble mixture together until crumbs form, breaking butter down to smaller pieces as you go. Take cake out of refrigerator sprinkle top with crumbs and press up sides. Put back in refrigerator and allow to chill another 1 1/2 hours before serving. Notes The original recipe calls for 1 block cream cheese, 2 cups powdered sugar, 3 Tbs lemon juice and 1 cup cream. I like to frost all the way around my cake so I add more. You can make this if you'd like less frosting and filling