Description
A delightful and easy-to-make Lemon Cream Cheese Dump Cake that combines tangy lemon flavor with creamy richness, perfect for any occasion! Enjoy it warm or at room temperature, and optionally serve with vanilla ice cream or whipped cream.
Ingredients
Scale
- 1 box of lemon cake mix (15.25 oz)
- 1 (8 oz) package of cream cheese, softened
- 1/2 cup of unsalted butter, melted
- 1 cup of powdered sugar
- 1 cup of sour cream
- 1 cup of lemon curd (store-bought or homemade)
- 1/2 cup of milk
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- Optional: powdered sugar for dusting
- Optional: fresh lemon slices and mint leaves for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened cream cheese and powdered sugar. Beat until smooth and creamy (2-3 minutes).
- Add sour cream, milk, and vanilla extract to the cream cheese mixture. Beat until well combined.
- Gently fold in the lemon curd using a spatula.
- In a separate bowl, whisk together the lemon cake mix and salt.
- Gradually add the dry cake mix to the wet ingredients, mixing on low speed until just combined.
- Pour in the melted butter and mix until just combined.
- Grease a 9×13 inch baking dish and pour the batter in, spreading it evenly.
- Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Let the cake cool in the pan for 10-15 minutes.
- Slice into squares (about 12 pieces).
- Dust with powdered sugar and garnish with lemon slices and mint leaves if desired.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Do not overmix the batter to maintain a light texture.
- This cake can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes