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This tangy lemon and cream cheese dump cake brings together zesty citrus and smooth cream cheese in a super moist, flavor-packed treat that needs hardly any work. I love how the fluffy top layer sits above the creamy bottom – it's become my favorite dessert to whip up for everything from regular family meals to big celebrations.
I stumbled on this gem during a crazy busy Christmas when I wanted something that looked fancy but wasn't hard to make. The first time I brought it out, my mother-in-law was so impressed she asked me for my secret – thinking I'd spent ages making those distinct layers!
What You'll Need
- Cream cheese: let it sit out for at least an hour so it gets really soft and won't leave any clumps
- Granulated sugar: gives just enough sweetness to balance out the lemony tang
- Large eggs: they hold the cream cheese layer together and make it nice and rich
- Fresh lemon juice: adds brightness to the whole dessert – skip the bottled stuff
- Lemon zest: packs tons of flavor from those aromatic oils – always grab the zest before you squeeze
- Lemon cake mix: makes the top layer super easy and gives reliable results every time
- Water: gets the cake mix going and helps the batter reach the right thickness
- Vegetable oil: keeps the cake part nice and moist throughout
- Optional toppings: things like whipped cream or berries make it look extra special
How To Make It
- Get The Oven Hot:
- Turn your oven to 350°F and butter your baking dish completely, making sure you hit every corner and go up the sides so nothing sticks. A little dusting of flour after the butter works as extra insurance for this layered treat.
- Mix Up The Bottom Layer:
- Whip the room-temp cream cheese with sugar for a full 3 minutes till it looks lighter and feels completely smooth. Don't forget to scrape the bowl a few times so you don't miss any chunks hiding on the sides.
- Add Your Eggs:
- Put in one egg, beat for half a minute, then add the second. This slow approach makes the cream cheese layer turn out smoother. Your mix should get a bit more liquid but still hold its shape.
- Pop In The Lemon:
- Add your fresh-squeezed lemon juice and scatter the zest throughout. Just stir about 15 seconds until it's mixed in – don't overdo it or the cream cheese layer might get too runny.
- Whip Up Cake Mix:
- In another bowl, stir together the cake mix, water, and oil with a whisk to get rid of any lumps. Mix for around 2 minutes till everything looks even, but stop there – too much mixing makes cake tough.
- Build Your Layers:
- Spread the cream cheese mixture across the bottom of your buttered dish, smoothing it all the way to the edges. Then carefully pour the cake batter on top, starting from the outside and working in, so your layers stay separate.
- Let It Bake:
- Put the dish on the middle rack of your hot oven and bake until the top turns golden and bounces back when touched lightly. A toothpick poked into the cake part should come out clean when it's done.
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Don't skimp on the fresh lemon zest – it's really what makes this cake special. I tried making it once when I ran out of lemons and only used juice. It was okay, but missed that deep citrus punch. Now my family knows what's coming when they spot me with a zester – they start hanging around the kitchen waiting.
How To Keep It Fresh
This dessert gets even better after a night in the fridge as all the flavors blend together. Just wrap it tight with plastic or put it in a sealed container and keep refrigerated up to 5 days. Because of the cream cheese, don't leave it sitting out beyond serving time. If you need to make it way ahead, you can freeze single pieces wrapped in plastic and then foil for up to 3 months. Let them thaw in the fridge overnight for the best texture.
Easy Swap Ideas
You can play around with this basic recipe while keeping that amazing texture. Try using vanilla cake mix instead of lemon and adding 2 teaspoons of lemon extract for a milder citrus taste. Lime juice and zest make a fantastic summer switch. Want something richer? Toss in a cup of white chocolate chips to the cream cheese mixture before you bake. If you're watching your sugar, go with a sugar-free cake mix and cut the sugar down to 2/3 cup – it'll still turn out great.
Ways To Serve By Season
During summer, add fresh blueberries or raspberries on top of cold slices for pretty colors and extra flavor. In fall, try sprinkling a bit of cinnamon sugar over warm servings. Winter holidays feel special with a spoonful of cranberry-flavored whipped cream on top. Spring gatherings look fancy with sugared lemon slices and edible flowers as decoration. For an extra touch, drizzle a simple mix of powdered sugar and lemon juice over slices right before serving.
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Common Recipe Questions
- → Can I use bottled lemon juice instead of fresh?
You can definitely use bottled juice but the fresh stuff gives you way more zing and real lemon flavor.
- → What toppings work best with the cake?
A swirl of whipped cream works great or try some fresh berries or even a thin layer of icing for something different.
- → How do I know when the cake is fully baked?
Look for a nice golden brown top and stick a toothpick in the middle. If it comes out clean your cake is good to go.
- → Can I make this cake ahead of time?
You can totally make it a day early. Just wrap it up and stick it in the fridge then add your toppings right before you serve it.
- → Can I substitute the lemon cake mix?
A vanilla or white cake mix works fine too. Just toss in some extra lemon zest to boost the flavor.