Olive Garden Lemon Cream Cake!

If you haven't had the Lemon Cream Cake at olive garden then you are missing out, that, along with their signature Pumpkin Pie in the Fall are two of my favorite things! I have copy cats for both. This one is a winner and SOOOOOO easy!

What you NEED:

One 2 layer white cake (I just use a Betty Crocker Box, you'll want it light and fluffy)
8 oz cream cheese
2 C powdered sugar
4 tsp lemon juice 1 C. heavy whipping cream
½ C flour
½ C powdered sugar
¼ C cold butter
½ tsp vanilla

Frosting:
Mix cream cheese and powdered sugar till smooth, mix in lemon juice. Whip cream until stiff peaks form. Combine with cream cheese mixture, stir until blended. Frost middle, top and sides of cake

Crumb Topping:
Combine flour and powdered sugar, add butter and dribble in the vanilla. Cut in butter with Pie cutter or 2 knives. Do not press together. Should be crumbly no bigger than a pea. Sprinkle over the top and press into sides. Chill for 3 hours.

Now, I like a THICK middle layer of frosting just like the olive garden so my trick is to spread it an inch thick, place the top layer of the cake on top, wrap it in WAX paper and stick it in the freezer for 30 min - 1 hour, THEN finish frosting the rest (olive garden doesn't frost the top but I like too) and sprinkle crumb topping over.
The cake I pictured here is actually just a 6 inch cake.