Ingredients
- 1 box lemon cake mix (about 15.25 oz / 432 g)
- 1 cup water
- 3 large eggs
- 1/2 cup vegetable oil
- 8 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix the lemon cake mix, water, eggs, and vegetable oil until smooth.
- In another bowl, beat the softened cream cheese until creamy.
- Add the granulated sugar, lemon juice, and lemon zest to the cream cheese and beat until smooth and fluffy.
- Pour the lemon cake batter evenly into the prepared baking dish.
- Drop spoonfuls of the cream cheese mixture evenly across the top of the batter.
- Drizzle the melted butter lightly over the cake.
- Bake for about 40 minutes until the cake is golden and a toothpick inserted into the cake portion comes out mostly clean.
- Allow the cake to cool slightly so the creamy filling can set.
- Serve warm or at room temperature.
Notes
- Fresh lemon juice and zest provide the brightest citrus flavor.
- The cream cheese filling may remain slightly soft even after baking, which is normal.
- Milk can replace water in the cake mix for a richer flavor.
- Extra lemon zest can be added for stronger citrus taste.
- For a decorative finish, drizzle a simple lemon glaze over the cooled cake.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
