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Prepare white cake as directed on box in two round 8 or 9 inch pans. Cool completely on wire rack. You could of course use your favorite recipe for white cake if you wanted to, but as you’ve probably figured out by now, I take shortcuts whenever possible.
Have all your ingredients ready before you begin. Mix sugar, cornstarch and salt in small saucepan. Add egg yolks and mix until egg is completely mixed with dry ingredients. Whisk in water until mixture is smooth.
Cook over medium low heat until just boiling. Mixture will be quite thick. Immediately remove from heat and stir in butter. Gradually whisk in lemon juice until smooth. Stir in zest.
Pour into bowl and cover surface with plastic wrap. Refrigerate until firm, about 1 hour.
In a large bowl, with electric mixer, beat cream cheese and butter until fluffy.
Add powdered sugar and lemon juice; beat until light and fluffy. Fold in lemon zest.
Slice off very top of each layer of cake to create a flat surface (not mandatory, but helpful)
Place bottom layer on cake stand. Tuck pieces of wax paper under cake so that you can remove after frosting and have a neat cake stand when finished (again, not necessary, but helpful).
Spread lemon filling on top of bottom layer. Do not go all the way to the edge (leave ~1/4 of an inch).
Place 2nd layer on top of first (I like to do it upside down so the top of the cake has crisp edges). Frost entire cake with cream cheese frosting.
Store in fridge!