1 pkg White Cake Mix, plus ingredients to prepare
1 pkg Lemon Cake Mix
½ cup Sour Cream
1 tsp Vanilla Extract
1 Lemon, juiced
1 cup Whipping Cream
1 pkg Mascarpone Cheese
1 cup Powdered Sugar, sifted
4 Tbsp Melted Real Butter
Prepare the white cake according to the directions on the box, adding the sour cream and vanilla. Bake in a 10 inch round baking pan and cool the cake completely.
For the lemon cream filling, whip cream until stiff peaks form, then fold in the mascarpone, sifted powdered sugar, lemon juice, and lemon zest of half the lemon. For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping. To assemble the cake, cut the white cake in half to spread the lemon cream filling between the two layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping.
The secret is the mascarpone cheese.
A little lemon zest always makes things better :)
544 calories, 34 grams fat, 55 grams carbohydrates, 5 grams protein per serving.