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A freshly baked lemon cream cheese dump cake in a rustic white ceramic baking dish, featuring a golden, crispy top with gooey lemon filling peeking through. Placed on a wooden kitchen countertop with a linen napkin and a serving spoon beside it, creating a warm and inviting ambiance.

Lemon Cream Cheese Cake

A rich and tangy lemon cream cheese cake with a buttery cake base and creamy, citrus-infused filling. Easy to make and perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 slices
Calories 320 kcal

Equipment

  • Mixing bowls
  • 9×13-inch Baking Dish
  • Oven
  • Spatula

Ingredients
  

Cake Base

  • 1 box yellow or lemon cake mix
  • 1/2 cup butter melted
  • 1 egg large

Cream Cheese Layer

  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 egg large
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  • In a mixing bowl, combine cake mix, melted butter, and egg. Stir until fully combined.
  • Press the cake mixture evenly into the bottom of the greased baking dish.
  • In another bowl, beat the softened cream cheese until smooth.
  • Add powdered sugar, vanilla extract, lemon juice, lemon zest, and egg to the cream cheese mixture. Beat until smooth and creamy.
  • Pour the cream cheese mixture over the cake base, spreading it evenly.
  • Bake for 40-45 minutes, or until the top is golden and the center is set.
  • Remove from the oven and allow the cake to cool for 15 minutes before slicing.

Notes

For an extra lemony kick, add more zest or a drizzle of lemon glaze on top. Serve chilled or at room temperature.
Keyword Citrus Cake, Easy Dessert, Lemon Cream Cheese Cake