Description
A simple and bright dessert with tangy cream cheese swirled through a buttery cake top, ready in under an hour.
Ingredients
Scale
- 225 g (8 oz) full-fat cream cheese, room temperature
- 100 g (½ cup) granulated sugar
- 1 large egg (50 g)
- 60 g (¼ cup) sour cream
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 1 tsp (5 ml) vanilla extract
- 432 g (15.25 oz) box yellow or white cake mix
- 170 g (¾ cup / 6 tbsp) unsalted butter, melted
- Optional: 180 g (¾ cup) lemon curd, for marbling or serving
- Optional: 30–50 g (¼–⅓ cup) powdered sugar for dusting
Instructions
- Preheat the oven to 175°C (350°F). Lightly butter a 9 x 13-inch baking dish.
- In a medium bowl, beat the cream cheese with the granulated sugar until smooth. Add the egg, sour cream, lemon juice, lemon zest, and vanilla extract; mix until creamy.
- Spread the cream cheese mixture evenly in the prepared dish. Optionally dollop lemon curd on top.
- Evenly sprinkle the dry cake mix over the cream cheese layer.
- Pour melted butter evenly over the dry cake mix without stirring.
- Bake for 35–40 minutes, until the top is golden brown and a toothpick comes out with moist crumbs.
- Let rest for 10–15 minutes before serving. Dust with powdered sugar or serve with extra lemon curd, if desired.
Notes
For best results, avoid stirring after adding the butter. Use room-temperature cream cheese to prevent lumps.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 34g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg