Lemon Cream Cheese Cake (Printable Version)
# What You'll Need:
→ Cake Layer
01 -
3/4 cup unsalted butter, melted
02 -
One box yellow cake mix, about 15.25 oz (lemon cake mix works too)
→ Lemon Filling
03 -
One and a half to two cans (21 oz each) lemon pie filling
→ Cheese Layer
04 -
Zest from 1 lemon
05 -
1 large egg
06 -
1 teaspoon vanilla extract
07 -
3/4 cup white sugar
08 -
12 ounces cream cheese, let it get soft
→ Finishing
09 -
Powdered sugar to sprinkle on top, if you want
# Steps to Follow:
01 -
Let everything cool right in the pan for no less than 45 minutes so the layers set up nicely. You can dust on some powdered sugar if you want. Cut it up and enjoy as is, or add a scoop of vanilla ice cream.
02 -
Pop the pan in the oven. Bake 35–40 minutes, or until the top starts turning golden brown and the cheese layer looks firm.
03 -
Scatter the rest of the cake mix and butter combo all over the cheese layer. Some spots of cheese filling might peek through and that's totally fine.
04 -
Grab another bowl. Beat together the cream cheese (make sure it's soft), sugar, egg, vanilla, and your lemon zest until creamy. Spread this mixture evenly over the layer of lemon filling.
05 -
Scoop the lemon pie filling over the base, use enough to cover the whole thing in a nice thick layer.
06 -
Stir the melted butter into your cake mix using a fork. It’ll look crumbly. Take half and press it firmly into your greased pan for the bottom layer.
07 -
Turn your oven on to 350°F (about 175°C). Coat a 9x13-inch baking dish lightly with oil or spray so nothing sticks.
# Additional Tips:
01 -
Try lemon cake mix for a bigger lemon punch. Let cream cheese sit out so it blends smoother. Want to mix it up? Switch out cake mixes or pie fillings to play with flavors.
02 -
Less lemon pie filling or a little lemon juice in the cheese layer can tweak the tanginess to suit you.