Meet your new favorite dessert: Lemon Cream Cake, an effortless “dump” style recipe that blends bright citrus flavor with creamy, tangy cheese. Perfect for a quick treat or elegant finish to any meal, it bakes up golden, soft, and irresistibly delicious. Best of all, it requires only four simple ingredients—no fuss, just fabulous flavor!
Why This Lemon Cream Cake
- Four Simple Ingredients: Quick to assemble with pantry staples.
- Zesty & Creamy: Bright lemon flavor balanced by the rich cream cheese layer.
- Versatile for Any Gathering: Ideal for potlucks, picnics, or a post-dinner sweet fix.
- Crowd-Pleaser: Adults love its sophisticated tang, while kids adore the sweet, buttery crumb.
- Speedy Prep: Only minutes to layer ingredients—perfect for last-minute desserts.
- Beautiful Outcome: Bakes up with a golden topping that looks straight out of a bakery.
- Minimal Cleanup: One baking dish and a couple of bowls keep your sink load light.
- Endlessly Adaptable: Switch up the fruit fillings or add mix-ins for a personal touch.
Ingredients (Serves about 8–10)
- Yellow Cake Mix (1 box, ~15.25 oz)
- Forms both the base and crumb topping—choose any brand you like.
- Lemon Pie Filling (1 can, ~21 oz)
- The citrus star that adds tangy sweetness.
- Cream Cheese (8 oz, softened)
- Creates pockets of creaminess throughout the dessert.
- Unsalted Butter (½ cup / 1 stick, melted)
- Binds the cake mix into a crumbly topping and enhances flavor.
How to Lemon Cream Cake
- Preheat & Prep
- Heat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Assemble Crumb Mixture
- In a mixing bowl, combine the yellow cake mix with melted butter.
- Stir using a fork or pastry cutter until it forms coarse crumbs.
- Form the Base
- Spread about half of the crumb mixture evenly over the bottom of your prepared dish.
- Press down gently to create a solid base.
- Prepare Lemon-Cream Layer
- In a separate bowl, whisk together softened cream cheese and lemon pie filling until smooth.
- Spread this mixture over the crumb base.
- Top & Bake
- Sprinkle the remaining crumb mixture over the top of the lemon-cream layer.
- Bake for 40–45 minutes, or until the top is golden and a bit bubbly around the edges.
- Cool & Serve
- Let cool slightly before slicing, allowing layers to set.
- Serve warm or at room temperature. If desired, garnish with powdered sugar, whipped cream, or fresh berries.
Tip
Press the Bottom Crumbs
Gently pressing the first layer of crumbs into the pan helps form a stable base, so it holds up when you slice the cake. This step keeps the dessert’s texture consistent and avoids a messy bottom.
Lemon Cream Cake is a shining example of how a handful of ingredients can create a surprisingly impressive dessert. The buttery crumb topping meets a tangy lemon-cream center that all ages find irresistible. Whether you top it with powdered sugar or enjoy it plain, you’ll love how effortlessly this treat comes together. Next time you need a dessert in a pinch—or want to wow guests without breaking a sweat—give this recipe a try.
