Classic Lemon Cream Cake
Serving Size / Yield
- 1 (18.5-oz.) box white cake mix
- 3 large egg whites
- 1 C. water
- 1/4 vegetable oil
- 1 1/2 tsp. lemon extract
- 8-oz. fat free cream cheese, softened
- 1 C. Splenda sugar
- 3 Tbs. fresh lemon juice
- 1 C. light whipping cream
Preheat oven to 350 degrees F. Line the bottom of a 10-inch round cake pan with parchment paper. Spray sides with no-stick cooking spray. Bake cake according to box instructions. Add lemon extract to batter. Pour batter into pan. Bake for 25 to 30 minutes.
While cake is baking, in a medium size bowl, beat cream cheese, 1 C. Splenda sugar and lemon juice together. In another large bowl, beat whipping cream to stiff peaks. Gently fold cream cheese mixture and whipping cream together by hand. Chill in refrigerator.
Remove cake from pan. Cut cake horizontally in half. Place bottom portion on serving plate. Reserve 3/4 C. of the filling and spread the remaining filling on bottom portion of cake. Place top portion of cake on filling. Lightly spread remaining 3/4 C. of filling on top and sides of cake.