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Picture yourself eating this delicious dessert on a steamy summer day. As you bite into it for the first time, a delightful aroma of lemon wafts through the air, accompanied by bright yellow hues.
A bright citrus garden comes to mind when you crumble and melt the delicious cake in your tongue. Cream cheese’s velvety texture creates an ideal counterpoint to the zesty lemon flavor.
The beauty of comforting, easy sweets is shown in this dish, which is both straightforward and enchanting.
Recipe Items
Lemon pie filling, one 16-oz. can
One packet of fifteen-ounce yellow cake
cubed cream cheese (4 ounces) and thinly sliced unsalted butter (1/2 cup, or 1 stick)
The 4-Ingredient Recipe Sponge Cake with Lemon Cream Cheese
Butter or nonstick spray a square baking dish and set oven temperature to 350º F.
After greasing the baking dish, pour the lemon pie filling into the bottom and spread it out to cover the edges.
Distribute half of the cake mix equally over the top, followed by the cubed cream cheese. Finally, top with the remaining cake mix.
Spread thinly cut butter pats over the cake batter in a single layer, being sure to cover most of the cake’s surface.
After 35 to 40 minutes in the oven, or until a toothpick inserted in the middle comes out clean, remove the baking dish from the oven.
Allow to cool for fifteen to twenty minutes after removing from oven.
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