Simple Lemon Cream Cake

This lemon dump cake is an awesome sweet treat for anyone wanting something tasty but super simple. It mixes tangy lemon curd, creamy cream cheese, and buttery cake topping for a fresh burst of flavor with almost no effort.

I whipped this up last minute for a casual get-together and it was gone in no time. It quickly became my go-to dessert when I want something bright but low fuss.

What You Need

• 8 oz cream cheese: adds a creamy, mildly tangy layer that goes great with lemon. Full fat works best for the texture.
• Two jars lemon curd: brings that zesty citrus pop. Use store-bought with simple stuff or make your own if you have the time.
• 1 large egg: helps bind the cream cheese mix and gives richness.
• One box white or lemon cake mix: supplies soft, tender topping. Lemon mix boosts citrus even more.
• ¼ cup granulated sugar: sweetens things without killing the fresh lemon zing.
• ½ cup cold salted butter, thinly sliced: melts into the cake mix to make a flaky, golden crust. Keep the butter cold for the best result.

Steps

Preheat and Layer Lemon:

Get your oven warmed up to 350°F. Spread the lemon curd across the bottom of a 9x13 inch baking dish. This gives that citrus base layer.

Mix Cream Cheese Layer:

Whip together the cream cheese, egg, and sugar till smooth. Spoon dollops gently over the lemon curd. Cover most but leave a few spots open.

Add Cake Topping:

Sprinkle the dry cake mix evenly over the cream cheese and lemon layers. Press lightly if you want it more even.

Butter Bits:

Cut the cold butter into thin slices and scatter them all over the cake mix. They’ll melt and help make a crispy, golden crust.

Bake it:

Put the dish in the oven and bake for 30 to 35 minutes. The top should turn golden and bubble around the edges.

Cool and Serve:

Let it rest a bit or serve at room temp. It’s fantastic on its own or with vanilla ice cream or whipped cream for an extra treat.

The lemon curd is honestly my fave. Its fresh zing really pulls it all together. I remember making this with my sister and laughing how simple it was. Then we devoured it sitting on the porch on a warm night.

Storing Tips

Keep this cake covered at room temp and it’ll last a day or two. For longer, wrap it tight in plastic and pop it in the fridge for up to four days. Warm it a bit or bring to room temp before eating to bring out the flavors.

Swap Suggestions

No lemon curd? Try apricot or orange marmalade instead for a fresh twist. You can swap cream cheese for mascarpone for a richer layer but use a bit less sugar.

Serving Tips

Top with fresh berries or sprinkle some powdered sugar for a nice touch. Vanilla ice cream or whipped cream are classic additions. If you want to get fancy, drizzle limoncello over the slices for a grown-up kick.

This cake mixes bright citrus and creamy texture nicely for an easy, impressive dessert that anyone will love.

Frequently Asked Cooking Questions

→ Is it okay to swap the store-bought lemon curd for homemade?

Absolutely, homemade lemon curd brings a fresh, lively lemon taste that really lifts the whole dessert.

→ Why use cold butter on the cake mix topping?

Keeping the butter cold means it melts slowly while baking, making the crust flaky and crisp with little buttery pockets.

→ Do I need to mix the cake topping before putting it on?

Nope! Just sprinkle the dry cake mix right on top to keep that crumbly, crunchy finish after baking.

→ How should I serve this dessert for the best taste?

It’s tasty warm or at room temp. Adding some whipped cream or vanilla ice cream makes it even creamier and richer.

→ Can I try different cheeses instead of cream cheese?

You can swap in mascarpone or lighter cream cheese for a different feel, but plain cream cheese gives the best creamy and tangy combo.