Italian Lemon Cream Cake

Preheat oven to 350 degrees F (175 degrees C).

Spray the bottom of a 10-inch springform pan with cooking spray.

Measure 1 cup cake mix; set aside for crumb topping.

Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil.

Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes.

Pour batter into the prepared pan.

Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly.

Sprinkle crumbs over top of cake batter.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes.

Cool cake to room temperature in the pan.

Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy.

Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form.

Fold cream cheese mixture into whipped cream.

Remove cake from springform pan.

Cut cake horizontally into 2 layers using a serrated knife; remove top layer.

Spread filling onto the bottom cake layer; place top cake over filling.

Refrigerate cake for at least 4 hours.

Dust cake with more confectioners' sugar before serving.