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This lemon dump cake is a wonderful dessert for home cooks looking for something impressive yet effortless. It layers tangy lemon curd, smooth cream cheese filling, and a buttery cake topping for a burst of fresh flavor with minimal hands-on time.
I first made this on a whim for a last-minute get-together and it vanished quickly at the table. It quickly became a dessert I turn to when I want something bright but fuss-free.
Ingredients
- Two jars of lemon curd: add vibrant citrus tang. Choose a brand with simple ingredients or make your own if you have time.
- Eight ounces of cream cheese: create a creamy, slightly tangy layer that complements the lemon perfectly. Full fat gives the best texture.
- One large egg: binds the cream cheese mixture and adds richness.
- Quarter cup granulated sugar: sweetens but keeps brightness intact.
- One box of white or lemon cake mix: provides that tender crumb topping. Lemon cake mix boosts the citrus flavor even more.
- Half a cup of cold salted butter, sliced thinly: melts into the cake mix for a golden, flaky crust. Use cold butter for proper texture.
Instructions
- Build The Base:
- Preheat your oven to 350 degrees Fahrenheit. Spread the lemon curd evenly in the bottom of a 9 by 13 inch baking dish. This layer sets the bright citrus foundation.
- Cream Cheese Layer:
- In a bowl, beat together the cream cheese, egg, and sugar until smooth and creamy. Dollop spoonfuls of this mixture carefully on top of the lemon curd, covering most of the surface but leaving some gaps.
- Top With Cake Mix:
- Evenly sprinkle the dry cake mix over the lemon curd and cream cheese layers. Pat gently if needed to form a mostly level surface.
- Butter Finish:
- Slice the cold butter into very thin pats and distribute them over the cake mix as evenly as possible. These will melt into the dry mix and create a golden crust as it bakes.
- Bake The Cake:
- Pop the dish into your preheated oven. Bake for 30 to 35 minutes or until the top is a rich golden brown and bubbling slightly around the edges.
- Cool And Serve:
- Let it cool a little bit or serve at room temperature. This cake is fantastic on its own or with a scoop of vanilla ice cream or whipped cream for a luscious finish.
My favorite ingredient has to be the lemon curd. Its bright, fresh flavor pulls the whole dessert together. I remember making this with my sister and laughing over how easy it was, then devouring it while sitting on the porch on a warm evening.
Storage tips
This cake keeps well covered at room temperature for a day or two. For longer storage wrap tightly with plastic wrap and refrigerate for up to four days. Bring it back to room temperature or warm gently before serving to bring out freshness.
Ingredient swaps
If you do not have lemon curd you can use homemade or store-bought apricot or orange marmalade for a different twist. Cream cheese can be swapped with mascarpone for an even creamier texture but cut back slightly on sugar.
Serving ideas
Serve with fresh berries or a dusting of powdered sugar for pretty presentation. A scoop of vanilla ice cream or freshly whipped cream is a classic pairing. For an adult touch, drizzle a little limoncello over slices.
This cake combines bright citrus and creamy texture effortlessly for a show-stopping yet simple dessert.
Frequently Asked Recipe Questions
- → Can I use homemade lemon curd instead of jarred?
Yes, homemade lemon curd adds a fresh, vibrant flavor that enhances the dessert's citrus notes wonderfully.
- → Why should the butter be cold when topping the cake mix?
Cold butter creates flaky, crisp pockets in the topping as it melts slowly during baking, giving the crust a delicate texture.
- → Is it necessary to mix the cake batter before adding it?
No mixing is required; the dry cake mix is sprinkled directly over the layers to maintain a crumbly topping once baked.
- → What is the best way to serve this dessert?
Serving warm or at room temperature allows the layers to meld well, and optional whipped cream or vanilla ice cream adds extra creaminess.
- → Can substitutions be made for the cream cheese layer?
Light cream cheese or mascarpone can be used for a different texture, though traditional cream cheese provides the best balance of richness and tang.