Lemon Cream Cheese Dump Cake
This lemon cream cheese dump cake is an easy-to-make dessert that perfectly balances lemony brightness with rich cream cheese flavor, making it a delightful treat for any occasion.
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.
Notes
Serve this lemon cream cheese dump cake with whipped cream or fresh berries for an added touch.