Italian Lemon Cream Cake

• cooking spray
• Cake:
• 1 (16.25 ounce) package white cake mix
• 3/4 cup milk
• 1 tablespoon milk
• 2 eggs
• 3 1/2 tablespoons vegetable oil
• Crumb Topping:
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• Filling:
• 4 ounces cream cheese, softened
• 2/3 cup confectioners' sugar, divided, plus more for dusting
• 3 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• 2 cups heavy whipping cream

1. Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
2. Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
3. Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
5. Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
6. Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.

cooking spray, white cake, milk, milk, eggs, vegetable oil, butter, vanilla, filling, cream cheese, sugar, lemon juice, lemon zest, heavy whipping cream

Taken from www.allrecipes.com/recipe/237434/italian-lemon-cream-cake/ (may not work)