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Cream Cheese Lemon Cake


Cream Cheese Lemon Cake


Imagine enjoying a slice of this wonderful cake on a hot summer afternoon. Bright yellow colors and an enticing lemon scent fill the air as you take your first bite.

As the moist cake crumbles and melts in your mouth, you are instantly transported to a sunny citrus orchard. The refreshing lemon peel dances on your taste buds and harmonizes perfectly with the smoothness of the cream cheese.

This simple yet captivating recipe is a testament to the joy of simple desserts that bring comfort and enjoyment.



or 1 can (16 oz.)  lemon cake filling

or 1 package (15 oz.)  yellow sponge cake

or 4 oz. cream cheese, diced

or 1/2 cup (1 stick) unsalted butter, thinly sliced ​​

How to Make a 4-Ingredient Lemon Cream Cheese  Cake


  1. Preheat the oven to 350°F and grease a square baking dish lightly buttered or without butter. spray wand.2. Pour the lemon pie filling into the bottom of a greased baking dish, making sure to spread it into the corners.
  2. Top with half of the cake mix, spread the diced cream cheese evenly on top and then sprinkle with the remaining cake mix.

4.Take pieces of butter (cut as thinly  as possible) and place them in a single layer on top of the cake mix. Try to cover as much of the surface of the cake as possible.

  1. Place the baking dish in the oven and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  2. Remove from oven and allow to cool for 15-20 minutes before serving.

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