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Combine cake mix, water, oil, egg whites, lemon juice and lemon zest. Follow directions on box. Pour into greased and floured spring-form pan. Bake at 350 for 40-45 minutes. Cool. For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth. Whip cream until stiff peaks form.
For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth. Whip cream until stiff peaks form. Combine by hand with cream cheese mixture. For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice (pastry blender or food processor).
Look no further than these incredible lemon cakes. From a gorgeous lemon cream cheese bundt cake (with lemon glaze, of course) to a lemon poppyseed poke cake, these flavorful lemon cakes knock it out of the park. … With Betty by your side, you’ve got it made.
Create a Citrus Velvet Cream Cake by substituting orange peel for the lemon peel and garnishing top of cake with mandarin orange segments. To keep your serving plate clean while frosting the cake, place strips of waxed paper around the edge of a plate.
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