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

Set aside 1 cup of the cake mix for the crumb topping. Place the remaining cake mix in a large bowl.

Add ¾ cup plus 1 tablespoon of milk, the vegetable oil, and the eggs. Use an electric mixer to beat until combined, about 2 minutes.

Pour the batter into the prepared pan.

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

Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan.

In a bowl, beat cream cheese, ⅓ cup confectioners' sugar, lemon juice, and lemon zest until smooth.

In another bowl, whip heavy cream with the remaining ⅓ cup confectioners' sugar until stiff peaks form. Fold the cream cheese mixture into the whipped cream.

Carefully remove the cake from the pan and slice horizontally into two layers.

Spread the filling over the bottom layer and then place the top layer on.

Refrigerate for at least 4 hours before serving. Dust with additional confectioners' sugar before serving.