This Tangy Lemon Cream Cheese Dump Cake is a bright and tasty treat! It features a creamy lemon filling paired with a buttery crust that makes every bite oh-so-delicious.
Making this cake is so easy; just mix, pour, and bake! I love serving it warm with a scoop of ice cream on top. It’s a perfect dessert for gatherings, or just to enjoy on a cozy night in!
Key Ingredients & Substitutions
Cream Cheese: Softened cream cheese adds a rich, creamy texture. For a lighter option, you can use Neufchâtel cheese; it has a similar taste but with less fat.
Sour Cream: It adds tanginess and moisture. If you’re looking for dairy-free options, try using coconut yogurt or a cashew-based cream as alternatives.
Lemon Juice: Freshly squeezed lemon juice really brightens the flavor. If fresh lemons aren’t available, bottled juice works, but check for added sugars or preservatives.
Lemon Curd: You can make your own, but store-bought is perfectly fine to save time. If you’re in a pinch, lime curd can also be a fun substitute for a different twist.
Butter: Unsalted butter is great for controlling the saltiness. If you’re looking for a dairy-free option, consider using coconut oil or a plant-based butter.
How Can I Ensure a Perfectly Creamy Layer?
The cream cheese mixture is crucial for the cake’s texture. To avoid lumps, make sure your cream cheese is at room temperature before mixing. This allows for easy blending and a smooth consistency.
- Use a handheld mixer or stand mixer for best results; it makes the blending effortless.
- Mix until the cream cheese is well combined with the sugar before adding other ingredients.
- Scrape down the sides of the bowl to ensure everything is mixed evenly.
What’s the Best Way to Top My Cake with Lemon Curd?
Spreading lemon curd on top of the baked cake adds a zesty finish. Allow the cake to cool slightly before adding the curd; this prevents it from melting into the cake too much.
- Use an offset spatula for smooth spreading, as it gives you more control over the layer.
- Start from the center of the cake and work your way outwards for an even layer.
How to Make Tangy Lemon Cream Cheese Dump Cake With A Buttery Crust
Ingredients You’ll Need:
For the Cream Cheese Layer:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup lemon juice (freshly squeezed for best flavor)
- Zest of 1 lemon
For the Cake Layer:
- 1 (15.25 oz) box lemon cake mix
- 1/2 cup unsalted butter, melted
- 1 cup lemon curd (store-bought or homemade)
For Garnishing:
- 1 cup powdered sugar (optional, for garnishing)
How Much Time Will You Need?
This delightful dessert will take about 15 minutes of prep time and 40 minutes of baking time. After everything is prepared and baked, allow the cake to cool before serving. Enjoy a sweet lemony treat with your friends and family!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish:
First, preheat your oven to 350°F (175°C). While the oven is warming up, grease a 9×13 inch baking dish with some butter or non-stick spray to prevent sticking.
2. Make the Cream Cheese Mix:
In a medium bowl, beat the softened cream cheese along with the granulated sugar until it’s nice and smooth. This will take about 2-3 minutes. Next, stir in the sour cream, lemon juice, and lemon zest until everything is well mixed. This yummy mixture will be the base layer of your cake!
3. Spread the Cream Cheese Layer:
Now, take your cream cheese mixture and spread it evenly in the prepared baking dish. It’s okay if it doesn’t look perfect, just get it as smooth as you can!
4. Prepare the Cake Layer:
In another bowl, prepare the lemon cake mix according to the package instructions. For an extra zing, substitute the water with more lemon juice! This will really amp up the lemon flavor.
5. Pour on the Cake Batter:
Carefully pour the lemon cake batter over the cream cheese layer in the baking dish. Spread it out a bit with a spatula if needed—this layer will bake beautifully on top!
6. Bake the Cake:
Pop the baking dish into the oven and let it bake for about 30 minutes. Keep an eye on it! You’re looking for a golden brown top and a toothpick inserted into the center should come out clean.
7. Add the Lemon Curd:
Once baked, take your cake out of the oven and let it cool slightly for about 10 minutes. Now, generously spread the lemon curd on top of the warm cake for some extra zesty goodness!
8. Create the Buttery Crust:
To make the delicious buttery crust, mix the melted butter with the leftover crumbs from the cake mix in a bowl until you get a crumbly texture. Sprinkle this mixture over the lemon curd layer. This will give your cake a lovely crunchy topping!
9. Final Baking:
Return the cake to the oven for an additional 10 minutes, or until the crust is nice and set, turning a golden color.
10. Cool and Serve:
Let your cake cool completely before slicing it up. If you want, dust some powdered sugar on top for a sweet finishing touch. Now, slice and enjoy your Tangy Lemon Cream Cheese Dump Cake!
Can I Substitute the Cream Cheese?
Yes, you can use Greek yogurt or mascarpone cheese if you’re looking for a lighter option or a different flavor profile. Keep in mind that the texture may be slightly different, but you will still achieve a creamy consistency!
How Can I Make This Cake Gluten-Free?
To make this dump cake gluten-free, simply use a gluten-free lemon cake mix instead of regular cake mix. Make sure all other ingredients (especially the cake mix) are labeled gluten-free to ensure safety and taste.
What Should I Do If I Don’t Have Fresh Lemons?
No worries! You can use bottled lemon juice as a substitute. Use about 3 tablespoons of bottled juice for the 1/4 cup needed, as it can be a bit more concentrated. However, for the freshest flavor, fresh lemons are always best!
How to Store Leftover Cake?
You can store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices, wrapped tightly, for up to 3 months. Just thaw in the fridge overnight before enjoying!
