Lemon Cream Cake with Vanilla Crumb Topping

Preheat the oven to 350°F (175°C). Coat a 10-inch springform pan with cooking spray.

Reserve 1 cup cake mix for crumb topping. Combine remaining cake mix, milk, oil, and eggs in a large bowl. Beat using an electric mixer until well combined (about 2 minutes), then pour into the prepared pan.

In a separate bowl, whisk together butter and vanilla extract. Stir in reserved 1 cup cake mix until crumbly. Sprinkle over the cake batter.

Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool at room temperature in the pan.

In a bowl, beat together cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest until smooth. In a separate bowl, beat cream and remaining 1/3 cup confectioners' sugar using an electric mixer until stiff peaks form. Fold in the cream cheese mixture.

Remove the cake from the springform pan. Cut into 2 layers horizontally with a serrated knife. Spread the cream filling onto the bottom layer, then place the top layer over the filling. Refrigerate the cake for at least 4 hours.

Before serving, dust the cake with additional confectioners' sugar.