Tangy Lemon Cream Cheese Dump Cake

Ingredients

Crumb Base

• 1/2 cup (1 stick) unsalted butter, melted
• 1/3 cup granulated sugar
• 1 cup all‑purpose flour
• 1/4 teaspoon salt

Cream Cheese Layer

• 8 oz (1 package) cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 tablespoon fresh lemon zest

Lemon Batter

• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• 1 cup all‑purpose flour
• 1/2 teaspoon baking powder
• Pinch of salt

Instructions

Preparing the Lemon Batter (Dump Phase)

1. Combine Wet Ingredients. In a large mixing bowl, whisk together the sugar and melted butter until the mixture looks glossy. Beat in the two eggs one at a time, then stir in the fresh lemon juice and zest. This creates a bright, aromatic base that will carry the lemon flavor throughout the cake.
2. Incorporate Dry Ingredients. Sift the flour, baking powder, and pinch of salt over the wet mixture. Gently fold with a rubber spatula until just combined; a few small lumps are fine. Over‑mixing would develop gluten, resulting in a tougher crumb, which we want to avoid.
3. Dump Over Cream Cheese. Pour the batter directly onto the cream‑cheese layer, using a spatula only to smooth the very edges if needed. Do not spread it fully—the batter will naturally settle and rise around the creamy center as it bakes.