Lemon Cream Cake (Olive Garden’s)

Those of you that know me, know that I LOVE desserts and that I know A LOT of favorite desserts from any restaurant! Just test me!!! I am in love with Olive Garden's Lemon Cream Cake and came across this knock off! I just love the freshness of the lemon! I made this for my birthday a couple years ago and am dying to make it again

1 white cake mix
1 1/4 cup water
½ cup oil
3 egg whites
lemon zest of 1 lemon
Cream Filling:
8 oz cream cheese, softened
2 cups powdered sugar
4 t lemon juice
1 cup heavy whipping cream
lemon zest of 2 lemons
Crumb Topping
1/2 cup flour

½ cup powdered sugar
1/4 cup cold butter
½ t vanilla

Prepare cake following direction on box. Add lemon zest. Pour into greased 9 inch pan. Bake at 350 for 40-45 minutes. Cool completely. Make cream filling by mixing cream cheese and powdered sugar until smooth. Mix in lemon juice and lemon zest. Whip cream in large bowl until stiff peaks form. Fold into cream cheese mixture. Make crumb topping by combining flour and powdered sugar. Add butter and vanilla. Make crumbly mix. To assemble cake, slice cake in half. Spread all but ½ cup of cream mixture on bottom half of cake. Place top half of cake on top. Spread remaining cream mix on top and sides of cake. Sprinkle with crumb topping and press it onto the sides of the cake. Chill the cake for at least 3 hours before serving.