Lemon Cream Cake

My mother in law loves the Lemon Cream Cake from Olive Garden. I decided to try and recreate it for her birthday. I got this recipe off of recipezaar. It was really good. I think the only thing that didn't measure up was the cake - since it was just a cake mix. When I make it again I will either make a cake from scratch, or my mom suggested adding 8 oz of cream cheese to the cake mix cake - I have never done this before, but I guess it makes the cake denser. I also did not have the lemon extract that it says is optional. I didn't feel that the cream had enough lemon flavor without it and so I added about 2-3 more teaspoons of lemon juice along with some lemon zest. I just kept tasting and adding more lemon until it was the desired flavor.


LEMON CREAM CAKE

FOR THE CAKE
1 Betty Crocker white cake mix
1 1/4 cups water
1/3 cup oil
3 egg whites

FOR THE LEMON CREAM FILLING
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
4 teaspoons lemon juice
1/4-1/2 teaspoon lemon extract (optional)
1 cup heavy cream

FOR THE CRUMB TOPPING
1/2 cup flour
1/2 cup powdered sugar
1/4 cup cold butter
1/2 teaspoon vanilla extract
powdered sugar (for garnish)

CAKE:
If you choose to use a different brand of white cake, use the manufacturer's directions instead of mine.
Preheat oven to 350 degrees F. Grease a 10-inch layer cake pan or springform pan.
Mix the ingredients for the cake following the procedure on box. Pour batter into prepared pan.
Bake at 350 degrees F for 40-45 minutes. Cool slightly, then remove cake from pan to rack to cool completely.

LEMON CREAM FILLING:.
In a medium-size bowl, combine cream cheese and 2 cups powdered sugar with an electric mixer until smooth. Mix in lemon juice and extract, if using.
In a large bowl with an electric mixer on high, whip cream until stiff peaks form. Using a spoon, fold cream cheese mixture into the whipped cream; set aside.

CRUMB TOPPING:.
In a medium-size bowl, combine flour and 1/2 cup powdered sugar. Add butter and dribble in the vanilla extract. Cut cold butter into flour mixture until mixture is in pieces no larger than a pea. Refrigerate until ready to frost cake.

TO ASSEMBLE THE CAKE:.
When the cake is completely cool, cut into two layers. Reserve 1/2-1 cup of the Lemon Cream Filling. Spread the remainder of the filling on the bottom half of the cake. Place the second half on top. Frost the top and sides of the cake with the remaining 1/2 cup of the Lemon Cream Filling. Cover the top and sides of the cake with the Crumb Topping, pressing it onto the sides to cover.
Refrigerate for at least 3 hours before serving.
Cut into slices; dust with powdered sugar.