lemon cream cheese dump cake recipe
The Best lemon cream cheese dump cake recipe
This cake is also surprisingly healthy for a dessert—it’s got whole wheat flour and a good portion of natural sweetness from the lemon and a little honey or maple syrup if you want to lean that way. My kids have asked for it at least once a week since we started making it regularly, and it’s not just for special occasions. We’ll have it for breakfast with coffee, for a quick snack when we’re craving something light but satisfying, or even as a dessert after dinner because it’s not too heavy. It’s that kind of recipe that feels like a comfort, but it’s still fresh and not too dense. Plus, the cream cheese layer keeps it light and fluffy, so it’s not one of those cakes that makes you feel sluggish afterward. It’s the kind of thing that makes you feel like you’ve done something good for your family, even if it’s just a simple mix of ingredients. And honestly? It’s one of those recipes that’s so easy to double up on if you have company, because it never disappoints.
Lemon Cream Cheese Dump Cake
A light and fluffy dump cake layered with tangy lemon cream cheese frosting, perfect for any occasion. The bright citrus flavor pairs beautifully with the sweetness of the cake.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper. -
2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. -
3
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in lemon zest and lemon juice. -
4
Alternate adding dry ingredients and butter mixture, starting and ending with the dry ingredients. Do not overmix. -
5
Pour batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. -
6
While the cake bakes, prepare the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, lemon zest, lemon juice, and vanilla extract until fully combined. -
7
Once the cake is done, let it cool in the pan for 10 minutes. Then, invert onto a wire rack to cool completely. -
8
Once the cake is completely cool, spread the lemon cream cheese frosting evenly over the top and sides of the cake.
🔧Equipment
- Mixing bowls (2)
- Electric mixer or stand mixer
- 9-inch round cake pan
- Parchment paper
- Whisk
- Rubber spatula
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, replace half the butter with Greek yogurt in the frosting.
- Ensure your oven is properly preheated for even baking. If using a stand mixer, ensure the beaters are clean and free of flour residue.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Watch Video Of How Lemon Cream Cheese Dump Cake Works
❓ Frequently Asked Questions About Lemon Cream Cheese Dump Cake
What is the best way to prepare the batter for the lemon cream cheese dump cake?
The best way to prepare the batter is to mix all dry ingredients (flour, baking powder, salt, and lemon zest) in a large bowl first. Then, add the wet ingredients (cream cheese, eggs, milk, lemon juice, and vanilla) gradually while folding gently to avoid overmixing. Let the batter rest for about 10-15 minutes before dumping it into the pan to allow the flour to absorb moisture and create a lighter texture.
Can I substitute any of the ingredients in the lemon cream cheese dump cake?
While you can experiment with small adjustments, some key substitutions may affect the cake’s texture or flavor. For example, you can use cream cheese alternative (like vegan cream cheese) but ensure it’s still soft and blends well. Milk can be replaced with almond milk or coconut milk, but the flavor may change slightly. Avoid replacing lemon juice with lime or other citrus—it won’t match the lemon taste. If baking powder isn’t available, you can use a mix of baking soda and an acidic ingredient like vinegar, but adjust liquid accordingly.
How do I ensure the cake doesn’t sink in the middle?
To prevent a sunken cake, follow these key steps:
– Don’t overmix the batter—fold gently to keep the structure light.
– Use room-temperature ingredients (cream cheese, eggs, and milk) for even mixing.
– Preheat your oven to the correct temperature (usually 350°F/175°C) and ensure the pan is clean and greased properly.
– Let the batter rest for 10-15 minutes before baking to allow the flour to hydrate.
– Bake until a toothpick comes out clean (about 30-35 minutes for a 9×13-inch pan), and avoid opening the oven too early.
– Check for even baking—if one side browns faster, rotate the pan halfway through.
What is the best way to serve the lemon cream cheese dump cake?
This dump cake is best served fresh out of the oven, slightly warm or at room temperature. Here are some delicious serving ideas:
– Classic Lemon Twist: Serve with a dollop of whipped cream, fresh lemon slices, and extra lemon zest on top.
– Drizzle: Warmly drizzle with a simple lemon glaze (powdered sugar + lemon juice) or a caramel sauce for a sweet contrast.
– Add-ins: Top with fresh berries (raspberries, strawberries), sliced almonds, or a sprinkle of powdered sugar.
– Pairing: Enjoy with a cup of iced tea, cold brew coffee, or a simple vanilla latte for a refreshing combo.
– Slice & Serve: Cut into squares and arrange on a platter with a side of lemon curd or sour cream for extra tang.
How long does the lemon cream cheese dump cake stay fresh, and can I store it?
This dump cake is best enjoyed fresh but can be stored properly for a few days:
– Room Temperature: Keeps for 2-3 days in an airtight container, covered with plastic wrap to prevent drying.
– Fridge: If you need to store it longer, wrap tightly and refrigerate for up to 4 days. Bring to room temperature before serving.
– Freezing: For longer storage, freeze the cake in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before serving.
– Reheating: Warm slices gently in the oven (300°F/150°C for 5-10 minutes) or microwave for 10-15 seconds to restore freshness.
– Avoid soggy layers: If storing, keep the cake’s layers intact—don’t separate the cake and cream cheese mixture before freezing.
