Blog

This Lemon Cream Cheese Dump Cake is a one-pan, no-mixer dessert that delivers a tender, lemony sponge layered with tangy cream cheese swirls and a crisp, golden top. It’s perfect for weeknight treats or last-minute gatherings, and the dump-and-bake method means even new bakers can achieve bakery-style results on the first try. The key to success? A well-balanced batter and a hot oven my pro tip is to preheat the pan before adding the batter for a crispier crust.

Why This Recipe Works

This recipe uses a combination of lemon juice, zest, and cream cheese to create a bright, creamy flavor with a moist crumb. The “dump cake” technique relies on layering ingredients in a pan and letting the oven do the work, minimizing cleanup and maximizing flavor. The cream cheese adds richness and structure, while lemon juice provides acidity to activate baking powder and balance sweetness. For best results, use room-temperature ingredients to ensure even mixing and a smooth batter.

Ingredients

• All-purpose flour — 180g (1½ cups) — Provides structure and texture.
• Granulated sugar — 150g (¾ cup) — Sweetens and tenderizes the cake.
• Baking powder — 12g (1½ tsp) — Leavens the cake for a light crumb.
• Salt — 2g (¼ tsp) — Enhances flavor and balances sweetness.
• Unsalted butter, melted — 120g (½ cup) — Adds moisture and richness.
• Eggs, room temperature — 2 (100g) — Bind the batter and create lift.
• Milk, room temperature — 120ml (½ cup) — Keeps the cake tender.
• Lemon juice, fresh — 30ml (2 tbsp) — Brightens flavor and activates baking powder.
• Lemon zest — 1 tbsp — Intensifies citrus aroma.
• Cream cheese, room temperature — 250g (1 cup) — Adds tangy creaminess and swirls.

Equipment

• 8-inch round cake pan (20cm) — Standard size for even baking.
• Whisk or spatula — For mixing.
• Digital scale — For accurate weights.
• Oven or OTG — Must be preheated to 180°C (350°F).
• Parchment paper — For easy release (optional).

Step-by-Step Instructions

Step 1: Preheat and Prep
Preheat oven to 180°C (350°F). Grease and line an 8-inch cake pan with parchment paper. For a crispier crust, preheat the pan in the oven for 5 minutes before adding batter.

Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, sugar, baking powder, and salt until no lumps remain.

Step 3: Combine Wet Ingredients
In another bowl, whisk melted butter, eggs, milk, lemon juice, and zest until smooth.

Step 4: Combine Batter
Add wet ingredients to dry ingredients. Whisk gently until just combined—do not overmix. Batter should be smooth and pourable, not runny or thick.

Step 5: Swirl in Cream Cheese
Spoon cream cheese into the batter. Use a spatula to swirl gently, leaving streaks for a marbled effect. Do not fully blend.

Step 6: Pour and Bake
Pour batter into the hot pan. Smooth the top. Bake for 35–40 minutes, or until a skewer inserted in the center comes out clean and the top is golden brown.

Step 7: Cool and Serve
Let cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Troubleshooting: Common Failures and Fixes

• Cake sinks after baking: Likely causes include underbaking, too much leavening, or opening the oven too early. Fix: Bake until the center reaches 96–98°C (205–210°F) and avoid opening the oven before 75% of the baking time.
• Dry cake: Overbaking or too much flour. Fix: Reduce baking time by 5 minutes and measure flour with a scale.
• Gummy crumb: Underbaked center or too much cream cheese. Fix: Bake longer and use exact cream cheese amount.
• Cracked top: Oven too hot or batter overmixed. Fix: Reduce oven temperature by 10°C (20°F) and mix gently.
• Bitter taste: Overuse of lemon zest or old baking powder. Fix: Use fresh zest and check baking powder expiration.

Substitutions and Variations

• Egg-free: Replace eggs with 60g (¼ cup) applesauce or mashed banana per egg. Texture will be denser.
• Dairy-free: Use plant-based butter and cream cheese. Batter may be slightly less creamy.
• Gluten-free: Substitute all-purpose flour with 180g gluten-free blend. Add 5g (1 tsp) xanthan gum for structure.
• Flavor swaps: Replace lemon with orange or lime zest and juice. Add ½ tsp vanilla extract for extra flavor.

Scaling Table

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for up to 2 days.
• Fridge: Keeps for 5 days. Bring to room temperature before serving.
• Freezer: Freeze for up to 2 months. Thaw at room temperature and refresh texture in a 160°C (320°F) oven for 10 minutes.
• Do not freeze: Cream cheese swirls may separate upon thawing; best eaten fresh.

Serving Suggestions

Serve with a dusting of powdered sugar, lemon curd, or fresh berries. Pair with whipped cream or vanilla ice cream for extra indulgence. The tart lemon and creamy cheese balance sweetness perfectly.

FAQs

• Can I replace cream cheese with yogurt? Yes, but texture will be less rich. Use 200g thick Greek yogurt.
• How to prevent a soggy crust? Preheat the pan and avoid overbaking.
• Can I double the recipe? Yes, use a 9-inch pan and increase baking time by 10–15 minutes.
• Best oil or butter type? Unsalted butter gives the best flavor and texture.
• How to bake in an air fryer/OTG? Use the same temperature and check doneness 5–10 minutes earlier.

Notes from My Kitchen

• Batch 1: Overmixed batter led to a dense crumb. Adjusted by mixing gently and using a spatula.
• Batch 2: Reduced cream cheese to 200g for a less tangy flavor. Preferred 250g for balance.
• Final: Chose room-temperature ingredients and preheated pan for best texture and crust.

Nutrition and Disclaimer

Approximate per serving (1/8 cake): 320 kcal, 12g protein, 42g carbs, 14g fat. Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Conclusion

This Lemon Cream Cheese Dump Cake is a reliable, flavorful dessert that’s easy to customize and perfect for home bakers of all levels. With tested tips and clear guidance, you’ll achieve a moist, tangy cake with a crisp top every time. Try the recipe and share your results—happy baking!