Lemon Cream Cake (Print-Friendly Version)

This dessert stacks tangy lemon curd, creamy cheese, and a crunchy buttered cake crust for a wonderful mix of flavors and textures.

# Ingredients List:

→ Lemon Spread

01 - 2 jars (680 g) of lemon curd, about 12 oz each

→ Cheese Mix

02 - 227 g cream cheese

03 - One large egg

04 - 50 g regular sugar

→ Top Layer

05 - One box (432 g) white or lemon cake mix, 15.25 oz

06 - Cold salted butter, 115 g (half a cup)

# Detailed Cooking Steps:

01 - Turn the oven on to 350°F (175°C) and wait till it’s hot.

02 - Cover the bottom of a 9 by 13 inch pan (23 x 33 cm) with the lemon curd evenly.

03 - Beat cream cheese, egg, and sugar in a bowl until smooth and creamy.

04 - Drop spoonfuls of the cheese mix over the lemon spread, leaving some space here and there.

05 - Sprinkle the dry cake mix all over the lemon and cheese layers to cover evenly.

06 - Slice the cold butter thin and scatter the pieces all over the cake mix layer.

07 - Bake in the oven for about 30 to 35 minutes until the top is golden.

08 - Take it out when done and enjoy it warm or let it cool down first.

# Helpful Hints:

01 - For a tastier dish, try making your own lemon curd. Using cold butter helps make the top flaky. Goes great with vanilla ice cream or whipped cream.

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