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!
My journey with Lemon Cream Cake began when I needed a last-minute dessert for a gathering. Scouring my pantry for ideas, I combined lemon pie filling, cream cheese, and cake mix, hoping for the best. The scent of citrus and butter as it baked was divine, and the results were even better—crisp crumb topping over tangy lemon and velvety cream cheese. Guests raved about the freshness and assumed I’d spent hours in the kitchen. That’s when I knew I’d found a new go-to dessert, perfect for busy days and special occasions alike.
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.
Frequently Asked Questions
1. Can I use a different pie filling?
Yes, flavors like cherry, blueberry, or strawberry also work beautifully with the cream cheese layer.2. How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat gently or enjoy cold.3. Any substitutions for butter?
Melted margarine can work, though butter adds richer flavor.4. What if I don’t have yellow cake mix?
A white cake mix is fine, though flavor may be slightly lighter.5. Is this freezer-friendly?
Yes. Freeze individual portions in airtight containers for up to 1 month. Thaw in the fridge before enjoying.
Lemon Cream Cake
Ingredients
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.
Instructions
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.
Notes
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.
