This Easy Lemon Cream Cake is a zesty dream come true. With its buttery cake crust, creamy cheesecake layer, bright lemon filling, and golden crumb topping, every bite delivers a perfect balance of sweet and tangy. It’s simple enough for a weekday bake yet elegant enough for gatherings, potlucks, or holidays. The layers come together effortlessly, making this cake a true crowd-pleaser.
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Easy Lemon Cream Cake (Sweet & Tangy Layers)
A luscious lemon cream cake with a buttery crust, creamy cheesecake layer, tangy lemon filling, and golden crumb topping. Sweet, zesty, and irresistible.
- Total Time: 55 minutes
- Yield: 12 servings
Ingredients
1 box yellow cake mix (or homemade yellow cake base)
½ cup melted butter
1 egg
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 can (21 oz) lemon pie filling
1 cup flour
½ cup brown sugar
½ cup butter, softened
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Mix cake mix with melted butter and egg until crumbly. Press half into the bottom of the dish to form a crust.
Beat cream cheese, powdered sugar, and vanilla until smooth. Spread evenly over the crust.
Spoon lemon pie filling over the cream layer.
In a bowl, combine flour, brown sugar, and butter until crumbly. Sprinkle over the top.
Bake for 35–40 minutes, or until golden brown on top.
Let cool before slicing into squares.
Notes
Use softened cream cheese for a smooth filling. Chill before slicing for clean layers. Try swapping lemon pie filling with blueberry or raspberry for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Why You’ll Love This Recipe
- Perfect combination of creamy, tangy, and buttery flavors.
- Easy shortcut with cake mix yet tastes bakery-fresh.
- Crowd-sized recipe that serves up to 12.
- Great for spring, summer, or anytime you want citrusy brightness.
- Simple layering method for impressive results.
Tools and Preparation
- 9×13-inch Baking Dish: Perfect for layered cakes and easy serving.
- Mixing Bowls: For cake base, cream layer, and topping.
- Electric Mixer: To whip the cream cheese layer smooth.
- Measuring Cups & Spoons: For accuracy.
- Spatula: To spread layers evenly.
These tools make assembling and baking effortless.
Ingredients
For the Cake Base:
- 1 box yellow cake mix (or homemade yellow cake base)
- ½ cup melted butter
- 1 egg
For the Cream Layer:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
For the Lemon Layer:
- 1 can (21 oz) lemon pie filling
For the Crumb Topping:
- 1 cup flour
- ½ cup brown sugar
- ½ cup butter, softened
How to Make Easy Lemon Cream Cake
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a bowl, mix cake mix with melted butter and egg until crumbly. Press half the mixture into the bottom of the dish to form a crust.
- In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Spread evenly over the crust.
- Spoon lemon pie filling gently over the cream layer.
- In a separate bowl, combine flour, brown sugar, and softened butter until crumbly. Sprinkle evenly over the lemon layer.
- Bake for 35–40 minutes, or until the topping is golden brown.
- Allow cake to cool completely before slicing into squares.
How to Serve Easy Lemon Cream Cake
- Dust with powdered sugar before serving for a pretty finish.
- Pair with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with lemon zest curls for extra brightness.
- Serve chilled for a firmer texture or at room temperature for creaminess.
- Pair with hot tea or iced coffee for the perfect treat.
Tips for Success
- Soften cream cheese to room temperature for a smooth cream layer.
- Spread each layer evenly to ensure balanced bites.
- Use fresh lemon zest in the filling if you want extra zing.
- Don’t overbake remove once the topping is golden brown.
- Chill before slicing for neat, clean squares.
Best Side Dishes
- Fresh fruit salad with berries.
- A cup of Earl Grey or chamomile tea.
- Light green salad for a brunch spread.
- Savory finger foods like quiche for balance.
Common Mistakes to Avoid
- Cold cream cheese: Creates lumps in the cream layer.
- Using all cake mix for the crust: Save half for structure and balance.
- Skipping the crumb topping: It adds crunch and completes the flavor.
- Overmixing layers: Keep them distinct for visual appeal.
- Cutting too early: Let cake cool fully before slicing.
Storage & Reheating Instructions
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze cooled squares individually wrapped for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating: Not necessary this cake is best served chilled or at room temperature.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Prepare the cake a day before serving and refrigerate.
Can I use homemade lemon curd instead of pie filling?
Absolutely. It will taste fresher and more tart.
Can I use other flavors of pie filling?
Yes. Blueberry, strawberry, or raspberry are great alternatives.
Can I make this gluten-free?
Yes. Use a gluten-free cake mix and flour for the topping.
Final Thoughts
Easy Lemon Cream Cake is a delightful combination of creamy, zesty, and buttery layers that feels indulgent yet refreshing. It’s simple enough for casual baking and special enough for celebrations. Whether you bring it to a potluck, serve it at brunch, or make it as a family treat, this lemony dessert will brighten any table.