Lemon Cream/Crumb Cake

Half the time I call this a lemon cream cake, and the other half a lemon crumb cake. Either way, it's pretty dang good. Claire wanted a green cake for her birthday this year, so I threw in some green food coloring in the cake mix and the crumb mixture.


First, make a white cake--2 round layers. Frost between and around the stacked cake layers with the lemon cream frosting and then sprinkle with the crumb topping, pressing it lightly onto the sides also.


LEMON CREAM FROSTING:
1 cup heavy whipping cream

8 oz. cream cheese, softened
2 cups powdered sugar
4 tsp lemon juice

Whip the whipping cream first and set aside. Mix the rest of the ingredients until nice and smooth, then gently fold the whipped cream into it.


CRUMB TOPPING:
1/2 cup all-purpose flour
1/2 cup powdered sugar
1/4 cup cold butter, sliced
1/2 tsp vanilla extract

Mix everything together until crumb-like. I like to use a pastry cutter.