This Tangy Lemon Cream Cheese Dump Cake has a bright lemon flavor and a rich, buttery crust that will make your tastebuds dance! Just mix, pour, and bake—easy as pie!
You might want to have a fork ready because this cake is delightful! I love enjoying it warm with a scoop of ice cream on top. Who can resist that combo? 🍋✨
Key Ingredients & Substitutions
Cream Cheese: This adds richness and tanginess. If you’re dairy-free, try using a vegan cream cheese alternative. I’ve found that the texture may vary slightly, but it still works well!
Sour Cream: This brings moisture and a slight tang. You can substitute with Greek yogurt for a similar effect. I usually opt for Greek yogurt because it’s often healthier and adds a nice creaminess.
Lemon Curd: You can use either store-bought or homemade lemon curd. If you’re short on time, go for store-bought. If you prefer a fresh taste, making it at home is quite simple! Substitute with a mix of lemon juice and sugar if necessary.
Yellow Cake Mix: This is the base for our cake. If you want it scratch-made or need a gluten-free option, use a gluten-free cake mix or homemade vanilla cake recipe.
Lemon Juice: Fresh lemon juice is best for flavor. If you don’t have any, bottled lemon juice will suffice, though the taste might not be as bright. I love adding a little extra zest for more flavor.
How Do I Ensure the Cake Comes Out Perfectly Baked?
Baking can be tricky, but here are some important steps to ensure your cake turns out great:
- Preheat your oven properly. It’s important for even baking, so wait until it reaches the right temperature.
- Keep an eye on baking time. Start checking around 35 minutes. You want a golden top that springs back when touched.
- Use a toothpick test; insert it in the center and make sure it comes out clean or with little crumbs.
- Let the cake cool in the pan for a few minutes before cutting. This helps it set up nicely.
Following these steps will help you achieve a deliciously moist cake every time! Enjoy your baking!
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 cup powdered sugar
- 1 cup sour cream
- 1 cup lemon curd (store-bought or homemade)
For The Cake Batter:
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/2 cup water (optional, for cake mix)
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
For Garnish:
- Zest of 1 lemon (optional)
How Much Time Will You Need?
This yummy cake takes about 15 minutes to prepare and 35-40 minutes to bake. After that, allow a little time for it to cool before serving. So, you’re looking at around 1 hour total, including prep and baking time. Perfect for a sweet treat any time!
Step-by-Step Instructions:
1. Get Ready!
First things first—preheat your oven to 350°F (175°C). While that’s heating up, grease a 9×13 inch baking dish with a bit of butter or cooking spray to ensure your cake won’t stick.
2. Make the Cream Cheese Layer:
In a mixing bowl, take the softened cream cheese and add the powdered sugar. Beat these together until the mixture is smooth and creamy. Then, add in the sour cream and mix everything together until well combined. This creamy goodness will be the base of your cake!
3. Assemble the First Layers:
Spread that lovely cream cheese mixture evenly across the bottom of your greased baking dish. This layer will provide a tangy surprise at the bottom of your cake. Then, gently spread the lemon curd over this cream cheese layer evenly, making sure to get it into every corner.
4. Prepare the Cake Batter:
In a separate bowl, combine the yellow cake mix, melted butter, egg, and optional water (if your cake mix calls for it). Add in the lemon juice and vanilla extract, then stir everything together just until combined. It’s okay if the batter is a little lumpy—just be careful not to overmix!
5. Pour the Batter:
Now, pour the cake batter over the lemon curd layer in the baking dish, spreading it out as evenly as you can. This will bake up wonderfully and create a delicious topping for your cake!
6. Bake and Cool:
Slide your cake into the preheated oven and bake for 35-40 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean. Once it’s ready, take it out and let it cool slightly.
7. Serve and Enjoy:
If you like, sprinkle some lemon zest on top for a fresh pop of flavor before serving. This cake can be enjoyed warm or chilled—whichever you prefer! Cut a slice, serve it up, and enjoy your delightful tangy lemon cream cheese dump cake!
Can I Substitute the Cream Cheese?
Yes! If you want a lighter option, you can use Greek yogurt or mascarpone cheese instead of cream cheese. Just keep in mind that the flavor and texture may vary slightly; Greek yogurt will be tangier, while mascarpone will be creamier.
What Can I Use Instead of Lemon Curd?
If you don’t have lemon curd on hand, you can substitute it with a mixture of lemon juice, sugar, and cornstarch cooked until thickened, or simply use more sour cream mixed with lemon juice and zest for a similar tangy flavor. Just adjust the sweetness to your liking!
Can I Make This Cake in Advance?
Absolutely! You can prepare the cake a day ahead. Just bake and let it cool completely, then cover and store it in the fridge. It’s best served chilled, so it’s a great make-ahead option!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to enjoy it warm, simply reheat individual portions in the microwave for a few seconds.
