Lemon Cream Cheese Cake (Printable Version)
# What You'll Need:
→ Base
01 -
1 box (approximately 432 g) yellow cake mix
→ Cream Cheese Layer
02 -
225 g cream cheese, softened
03 -
125 g powdered sugar
04 -
240 ml lemon curd
05 -
1 tablespoon lemon zest
06 -
1/2 teaspoon vanilla extract
→ Additional Ingredients
07 -
240 ml water
08 -
115 g unsalted butter, melted
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C. Grease a 23x33 cm (9x13 inch) baking dish with cooking spray or butter to prevent sticking.
02 -
In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, scraping down the sides to fully incorporate the sugar.
03 -
Add lemon curd, lemon zest, and vanilla extract to the cream cheese mixture. Stir until fully combined with a uniform bright yellow color.
04 -
In a separate bowl, combine the yellow cake mix and water. Stir gently until just combined, leaving some lumps to avoid overmixing.
05 -
Pour the cake batter evenly into the prepared baking dish. Spoon dollops of the cream cheese mixture over the batter and use a spatula to swirl it gently, creating a marbled effect.
06 -
Drizzle the melted unsalted butter evenly over the entire surface to ensure a golden, crisp topping upon baking.
07 -
Bake in the preheated oven for 35 to 40 minutes, until the edges are golden brown and a toothpick inserted in the center emerges clean.
08 -
Remove from the oven and allow to cool for 15 minutes before serving to enhance flavor melding and ease of slicing.
# Helpful Notes:
01 -
Use softened cream cheese for easier blending. Avoid overmixing the cake batter to maintain a tender crumb. Allow the cake to cool slightly for neat slices.