Lemon Cream Cake- DELISH

So, I finally did it:) I combined 4 recipes to get this product and it was WELL worth it. The cake: the cake is my yellow\vanilla cake recipe. Warm oven to 350 degrees. Mix 2 3\4 cup cake flour, 2 1\2 tsp baking powder, and 3\4 tsp of salt together in a bowl. Set aside. Beat 2 sticks of unsalted butter (room temp!) with 1 3\4 cup of sugar until fluffy. Beat in 4 large eggs (also ROOM TEMP!) one at a time, scraping bowl as ya go. Now add 1\2 cup of sour cream (or 1\4 cup mayo) This is what makes it so moist! You also have the option of adding 1 pkg of instant vanilla pudding to make it a little more dense(which I LOVE) Add 1 TBSP of vanilla (yes, tablespoon) Now begin to add the flour mixture to this, alternating with 1 1\2 cups of milk (room temp...very important!) until it's all mixed together and smooth! This will make 2 8" round cakes. It also works great for cupcakes. Bake in a greased pan for 25 minutes of until done. I chose to make this cake torte style, so each layer was also split into two layers for a total of 4 layers of yumminess. This made it possible to add more of the lemon cream filling, which, when you taste it, will make you want to add it every place you can squeeze it. I decided to make a very mild lemon buttercream in order to make the cake look pretty. I know the one at the restaurant doesn't have frosting, so I made it very thin...just to coat the sides and make a dam for the filling to not sneak out the sides. NOW, on to the lemon cream filling: 1 8oz pkg of mascarpone cheese (or cream cheese works great too. Just make sure it's softened so ya don't get lumps) juice from 1 lemon zest from half the lemon 1 cup powdered sugar 1 cup of heavy whipping cream Beat this all together until the cream starts to set up. It is HEAVEN! I needed more filling because I made a bigger cake. So I added 1 small pkg of cool whip. It made it a little lighter in texture, which made it even nummier. Not necessary, though. use this between each layer of cake and on top. ( I frosted the sides first, so I didn't get this down the sides.) Keep the cake cold as you're building it. It will keep the filling firm. To finish...and this is what I found to taste the best (as much as I hate to admit it) is to combine 4 TBSP of softened butter with 1 cup of lemon cake MIX ( I know...I know...) I just used two butter knives to cut the butter into the powder over and over and over...till it was a really fine crumble. SO tasty! Sprinkle this on top of the cream you have on top of the cake. SO FABULOUS! I think the next time I try this, I will make extra crumble and just coat the sides with the cream and crumble too...not as purdy, but it will eliminate the butter cream:)