This Tangy Lemon Cream Cheese Dump Cake is a real treat! With a creamy filling and a buttery crust, it’s super easy to whip up. Just mix, pour, and bake—no fuss!
The bright lemon flavor will make your taste buds dance! I love serving it warm with a scoop of ice cream. Who can resist that combination? 🍦
Key Ingredients & Substitutions
Cream Cheese: This is the star ingredient that gives the cake its rich creaminess. If you want a lighter option, you can use Neufchâtel cheese instead. It’s lower in fat but still creamy.
Sour Cream: It adds tang and moisture. You can replace it with Greek yogurt for a healthier take, which will still give you that tangy taste you’re after.
Lemon Juice & Zest: Fresh juice and zest are essential for that bright lemon flavor. If you don’t have fresh lemons, bottled lemon juice will work, but fresh is always best for taste and aroma.
Cake Mix: While lemon cake mix is perfect here, you can swap it for vanilla or yellow cake mix if you’re in a pinch. Just keep in mind, it will change the flavor profile a bit.
Lemon Curd: For an easy option, store-bought lemon curd is fine, but homemade is always a treat. If out of lemon curd, a mixture of lemon juice, sugar, and egg yolks cooked gently can work in a pinch.
What’s the Best Way to Ensure a Creamy Base?
Getting the cream cheese mixture smooth is crucial for a great base. Start with softened cream cheese, as it mixes better and avoids lumps. Beat it with sugar until creamy, then add sour cream, lemon juice, and zest. Mixing these well ensures a smooth, tangy layer.
- Bring cream cheese to room temperature before starting.
- Use a hand mixer or stand mixer for best results, mixing ingredients until no lumps remain.
How Can I Get an Even Crumbly Top?
The crumbly cake mix layer is all about the melted butter. Make sure it’s evenly poured and mixed. Stir the cake mix and butter together until you have a lumpy consistency. Don’t over-mix; you want texture here, not a batter.
- When sprinkling the crumbly mix over the cream cheese, try to distribute it evenly.
- Give it a gentle press to help it stick together without packing it too tightly.
How to Make Tangy Lemon Cream Cheese Dump Cake With A Buttery Crust
Ingredients You’ll Need:
For the Cream Cheese Layer:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup sour cream
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest
For the Cake Layer:
- 1 box (15.25 oz) lemon cake mix
- 1/2 cup unsalted butter, melted
- 1 cup lemon curd (store-bought or homemade)
- 1/2 cup powdered sugar (for dusting, optional)
How Much Time Will You Need?
This delicious lemon dump cake takes about 15 minutes to prepare and 35-40 minutes to bake. After that, you’ll want to let it cool slightly before serving. In total, you can expect to spend around an hour to enjoy this tangy treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Dish:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking. This will make it easier to serve your delicious cake later!
2. Make the Cream Cheese Mixture:
In a medium bowl, beat the softened cream cheese and granulated sugar together using a mixer or a whisk until the mixture is smooth and creamy. Then, mix in the sour cream, fresh lemon juice, and lemon zest until everything is well combined. Spread this creamy mixture evenly over the bottom of your prepared baking dish.
3. Prepare the Cake Layer:
In another bowl, combine the lemon cake mix with the melted butter. Stir it together until the mixture is crumbly. This crumbly mix will create a tasty top layer. Once mixed, sprinkle it evenly over the cream cheese layer already in the baking dish.
4. Add the Lemon Curd:
Spoon the lemon curd over the cake mix layer, spreading it gently to create an even layer. Don’t worry if it doesn’t cover everything perfectly, it will bake beautifully.
5. Bake and Cool:
Place the baking dish in your preheated oven and bake for 35-40 minutes. You’ll know it’s done when the top is lightly golden and the edges are bubbly. Once baked, take it out of the oven and let it cool slightly.
6. Serve and Enjoy:
If you like, you can dust the cooled cake with powdered sugar for a sweet touch before serving. Cut into squares and enjoy this delightful tangy treat warm or chilled. It’s perfect for sharing with family and friends!
Can I Substitute Greek Yogurt for Sour Cream?
Absolutely! Greek yogurt can be a great substitute for sour cream in this recipe. It will give a similar tangy flavor and creamy texture. Use the same amount as the sour cream called for in the recipe. Just make sure to use plain Greek yogurt to keep the flavors balanced.
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to 4 days. If you prefer, you can also wrap individual squares in plastic wrap for easy snacking. To enjoy it later, simply take it out and let it come to room temperature, or lightly warm in the microwave for a few seconds.
Can I Use a Different Flavor of Cake Mix?
Yes! While lemon cake mix pairs wonderfully with the lemony flavors in this recipe, you can certainly try other flavors like vanilla or yellow cake mix for a different twist. Just keep in mind that it will alter the overall flavor of the cake.
What If I Can’t Find Lemon Curd?
No worries! If you can’t find lemon curd, you can make your own by cooking lemon juice, sugar, and egg yolks together until thickened, then mixing in butter. Alternatively, you can use a lemon pie filling or even a thick lemon custard as a substitute. Just aim for a similar flavor profile!
