Lemon and whipped cream cake

Here is any easy way to make a delicious tangy cake.

What you need: Makes a 9 or 12 inch cake, I doubled the recipe to make a 4 layer cake in the the picture.
1 box of white cake mix
Ingredients to make the box cake
1 regular size can of lemon creme
2 tsp lemon juice
2 tsp lime and lemon rind
1 lemon cut into 8 to 12 thin half slices

A few drops of lemon emulsion or yellow color

For the frosting:
1 - 8 ounce cream cheese
1 cup heavy whipping cream
1 Tbsp sour cream or plain yogurt
2 Tbsp confectioners sugar, sifted

Follow instructions to bake the ready cake mix. 

Once the cake batter is ready, add in lemon juice and lemon rind. Stir, and divide the batter into two equal portions. Add lemon color/emulsion to one half of the batter.  Pour the batter into two 9 or 12 inch cake pans that are greased and floured; bake the cakes. Let them cool. 

Prepare the frosting. Using an electric mixer on low speed, whisk the cream cheese until smooth. Add in the sour cream, whipping cream, vanilla and confectioners sugar. Cream them all together and beat until smooth. You may add more sugar or cream as your taste buds call for. Place it in the refrigerator to chill for 30 minutes. 

take the yellow colored cake as the base layer, add a dollop of lemon cream filling and even it out to form a filling layer. 

Top it with the other layer of cake. Coat a layer or frosting and cover the cake. Add another dollop of lemon cream in the middle and even it out. Decorate it with lemon slices.

I used some candy and lollipops. Chill for a few hours or overnight before it is served. Enjoy!