There’s something delightful about a dessert that requires minimal fuss yet delivers satisfying flavor. This lemon cream cheese dump cake is just that—an easy-to-make treat that works well for weeknight dinners, casual weekends, and any gathering in between. Its simplicity makes it approachable, while the combination of lemony brightness and rich cream cheese provides a comforting balance. Whether enjoyed as an afternoon snack or dessert, this recipe invites you to savor the straightforward pleasure of home cooking.
Why You’ll Love This Lemon Cream Cheese Dump Cake
You’ll appreciate the ease and reliability of this lemon cream cheese dump cake. With its straightforward steps, it offers comfort and balanced flavor that feels both familiar and refreshing. This practical everyday recipe is perfect for those looking for a dessert that brings warmth without requiring extensive effort.
Kitchen Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Whisk or electric mixer
- 9 x 13-inch baking dish
- Rubber spatula
Ingredients
- 12 tablespoons cold unsalted butter (adds moisture)
- 1/2 cup powdered sugar (contributes sweetness and light texture)
- 1 1/2 cups flour (provides structure)
- Pinch of salt (enhances flavor)
- 1 cup granulated sugar (sweetens and balances)
- 2 teaspoons packed lemon zest (adds bright citrus flavor)
- 6 tablespoons fresh lemon juice (provides tartness and moistness)
- 2 large eggs (binds ingredients and adds richness)
- 2 large egg yolks (whites reserved for another use) (adds moisture and stability)
- 1/2 teaspoon baking powder (helps the cake rise)
- 2 tablespoons flour (for additional structure)
- Powdered sugar for sprinkling (adds a touch of sweetness)
How to Make Lemon Cream Cheese Dump Cake
Step 1. Start by taking the cold unsalted butter and placing it in a mixing bowl. Using either a whisk or an electric mixer, blend the butter until it’s creamy. You’ll want to aim for a smooth consistency that’s easy to work with. This initial step sets a nice, rich base for the cake.
Step 2. Next, add in the powdered sugar and continue to mix until well combined. The mixture should appear fluffy as you incorporate the sugar into the butter. This is essential for creating a light texture in your cake.
Step 3. Gradually add the flour along with a pinch of salt to the mixture, mixing until it’s just combined. You’ll notice the mixture starting to come together, creating a dough-like consistency. Be careful not to overmix; this will ensure a tender cake.
Step 4. In a separate bowl, whisk together the granulated sugar, lemon zest, and lemon juice. This mixture will bring bright flavor and moisture to the cake. As you blend, it will develop a fresh, citrus aroma that signals the zing it will add.
Step 5. To the sugar and lemon mixture, add the whole eggs and egg yolks. Stir to combine thoroughly. The eggs not only enrich the flavor but also act as a binding agent, melding the ingredients together smoothly.
Step 6. Gently fold the egg mixture into the flour-butter mixture until just blended. As you do this, take care not to overwork the batter; the goal is to achieve a uniform consistency without overmixing.
Step 7. Add the baking powder and the additional flour. This will provide the necessary lift for your cake. Mix only until it’s incorporated, ensuring that you don’t see any dry flour left.
Step 8. Now, transfer the batter into a greased 9 x 13-inch baking dish. Spread it evenly using a rubber spatula to maintain an even texture, ensuring that it cooks uniformly throughout the baking process.
Step 9. Finally, sprinkle a light dusting of powdered sugar over the top of the batter before placing it in the oven. This adds a nice touch of sweetness that complements the lemon flavor as the cake bakes, creating a lovely finish.
Serving Suggestions
This lemon cream cheese dump cake shines as a versatile treat. It makes a wonderful breakfast paired with coffee or tea, or it can serve as a refreshing snack in the afternoon. At family meals, it can be a light dessert option, and the leftovers (if there are any) can be enjoyed cold or at room temperature the next day. For a casual touch, serve it with whipped cream or fresh berries for a delightful twist.
Pro Tips for Best Results
- Ensure the butter is cold for the best texture in the mix.
- Measure the flour carefully to avoid a dense cake.
- Use fresh lemon juice for the brightest flavor and aroma.
- Don’t overmix the batter; it should be just blended.
- Let the cake cool for a bit before serving to enhance the flavor.
- Dust the top with powdered sugar just before serving for a fresh look.
Common Mistakes to Avoid
- Using Room Temperature Butter: This can lead to a denser cake. Cold butter helps create a lighter texture.
- Overmixing the Batter: Mixing too much can yield a tough cake. Stop mixing once it’s just combined to keep it tender.
- Not Measuring Flour Accurately: Too much flour will make the cake heavy. Use a spoon to fluff the flour before scooping.
- Skipping the Salt: Salt enhances the flavor profile. Always include it to balance sweetness.
- Not Using Fresh Lemon: Using bottled lemon juice can result in a lack of depth in flavor. Fresh lemon juice and zest are essential.
- Serving Too Soon: Let the cake cool before cutting. This helps it set properly and improves flavor.
Variations & Substitutions
To switch things up, consider adding a handful of blueberries or raspberries to the batter for an added flavor layer. For those who prefer a less tart option, you could reduce the lemon juice slightly. You might also explore using orange zest and juice for a different citrus twist, maintaining the cake’s structure and moisture balance.
Storage & Reheating
For room-temperature storage, keep the lemon cream cheese dump cake in an airtight container for up to two days. If you’d like to store it longer, placing it in the refrigerator can extend its life to about five days. For freezing, cover it tightly and store for up to three months. When ready to enjoy, allow it to thaw in the refrigerator overnight and then serve it at room temperature for the best texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare this recipe ahead of time and store it in the refrigerator. Once baked, let it cool completely, cover it, and refrigerate. Just bring it back to room temperature before serving.
How long does it last in the fridge?
When stored in an airtight container, this cake lasts about five days in the refrigerator. Just be sure to check for any signs of spoilage before enjoying leftovers.
Can I freeze this recipe?
You can freeze the cake for future enjoyment. Make sure to wrap it tightly and store it in a freezer-safe container. It can be frozen for up to three months.
What can I substitute for one ingredient?
If you need to substitute the eggs, try a flaxseed egg. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for a few minutes until it thickens before adding it to the batter.
Why didn’t my recipe turn out as expected?
Common issues include overmixing the batter or not measuring ingredients accurately. Ensure your measurements are precise and mix just until combined for the best results.
Final Thoughts
Making lemon cream cheese dump cake is a rewarding experience that brings a comforting dessert to your table with ease. Its bright flavor and simple preparation make it a go-to recipe for any occasion. Whether shared with family or enjoyed during quiet moments, this cake offers a delightful way to embrace home cooking and savor everyday pleasures. Enjoy each slice with the knowledge that you’ve created something truly special.
Lemon Cream Cheese Dump Cake
Ingredients
For the cake
- 12 tablespoons cold unsalted butter adds moisture
- 1/2 cup powdered sugar contributes sweetness and light texture
- 1 1/2 cups flour provides structure
- 1 pinch salt enhances flavor
- 1 cup granulated sugar sweetens and balances
- 2 teaspoons packed lemon zest adds bright citrus flavor
- 6 tablespoons fresh lemon juice provides tartness and moistness
- 2 large eggs binds ingredients and adds richness
- 2 large egg yolks whites reserved for another use, adds moisture and stability
- 1/2 teaspoon baking powder helps the cake rise
- 2 tablespoons flour for additional structure
- to taste powdered sugar for sprinkling adds a touch of sweetness
Instructions
Preparation
- Start by taking the cold unsalted butter and placing it in a mixing bowl. Using either a whisk or an electric mixer, blend the butter until it’s creamy.
- Add in the powdered sugar and continue to mix until well combined.
- Gradually add the flour along with a pinch of salt to the mixture, mixing until it’s just combined.
- In a separate bowl, whisk together the granulated sugar, lemon zest, and lemon juice.
- To the sugar and lemon mixture, add the whole eggs and egg yolks. Stir to combine thoroughly.
- Gently fold the egg mixture into the flour-butter mixture until just blended.
- Add the baking powder and the additional flour, mixing only until incorporated.
- Transfer the batter into a greased 9 x 13-inch baking dish. Spread it evenly using a rubber spatula.
- Sprinkle a light dusting of powdered sugar over the top of the batter before placing it in the oven.