Description
A quick and easy dessert featuring a zesty lemon flavor combined with a rich cream cheese layer, creating a moist cake that looks impressively homemade.
Ingredients
Scale
- 1 box yellow or white cake mix (432 g)
- 8 oz full-fat cream cheese (226 g)
- 2 large eggs (100 g)
- 1/4 cup lemon juice (60 ml)
- 2 tsp lemon zest (2 lemons)
- 3/4 cup powdered sugar (100 g)
- 1/2 cup sour cream or Greek yogurt (120 g)
- 1/2 cup unsalted butter, melted (113 g)
- Optional: 1/2 cup lemon curd or glaze for finishing
Instructions
- Preheat the oven to 175°C (350°F). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
- In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar, eggs, sour cream, lemon juice, and lemon zest; beat until silky.
- Pour the cream cheese mixture into the prepared pan and spread evenly. Sprinkle the dry cake mix evenly over it and drizzle the melted butter on top.
- Bake for 35–40 minutes, until the top is golden and the center registers about 74°C (165°F). Let cool for 20–30 minutes before slicing.
- Optional: Spread lemon curd on top or sift powdered sugar over the surface before serving.
Notes
Use fresh lemon juice and zest for the best flavor. Greek yogurt can be substituted for sour cream for a tangier taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 360
- Sugar: 27g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0.8g
- Protein: 6g
- Cholesterol: 75mg