Lemon Cream Cake with Crumb Topping

Preheat oven to 350 degrees.

In a large mixing bowl, combine cake mix, eggs, half and half, and melted butter. Mix until mostly smooth. Pour into greased 9 x 13 pan and bake at 350 for 25-30 minutes (reduce heat to 325 if using a dark or coated pan and increase baking time by about 3 minutes).

Lemon cream frosting – While the cake is baking, whip the heavy cream until firm peaks form and place in refrigerator. With a microplaner, remove zest from both lemons and set aside. Then cut one of the lemons in half and squeeze out 1/4 cup of juice and set aside. In another mixing bowl, whip cream cheese until smooth and add powdered sugar (I recommend sifting it first). If you’re using a Kitchenaid stand mixer start out slowly and gradually increase spead or you’ll end up with powdered sugar everywhere. Add the lemon juice, vanilla, and 1/2 of the lemon zest. Once the mixture is smooth and creamy, slowly fold in the whipped cream. You should have a light and fluffy concoction. Refrigerate until ready to spread on cake.

Crumb topping- While the cake is cooling blend the powdered sugar, flour, and remaining lemon zest. I like using a Cuisinart, but a pastry blender will also work. Slowly stream in the vanilla while mixing with a fork or pulsing your food processor. Add the cold butter and pulse or blend until mixture is crumbly.

When the cake is completely cooled, leave it in the pan and spread the lemon cream frosting mixture over it. Sprinkle the crumb topping generously over cake. Keep refrigerated until ready to serve. Garnish with whipped cream and a lemon slice if desired.