Lemon Dump Cake Recipe

Ingredients

Sweet Treats:

The ingredients for a delicious Lemon Dump Cake recipe are straightforward and easily accessible. The cake’s sweetness comes from a yellow cake mix, which serves as the base for the dessert. The lemon flavor is provided by a mixture of freshly squeezed lemon juice and lemon extract, adding a tangy taste to balance out the richness of the cake.

The sugar content in this recipe is primarily from the yellow cake mix and a sprinkling of granulated sugar on top of the cake before baking. However, it’s worth noting that using artificial sweeteners or reducing the amount of sugar used can be an alternative option for those watching their sugar intake.

The addition of cold butter to the cake mix creates a crumbly texture and helps hold everything together, while also giving the dessert a subtle richness. Another key component is unsalted butter, which adds moisture to the cake without introducing excess saltiness.

For an extra burst of citrus flavor, some people choose to add lemon zest to their Lemon Dump Cake recipe, finely grating the outer layer of a lemon’s skin for its aromatic oils and tartness. However, feel free to skip this step if you’re not comfortable with working with citrus peel or prefer a more subtle lemon taste.

Other optional ingredients that can enhance the flavor profile of your Lemon Dump Cake include vanilla extract, which adds depth and warmth without overpowering other flavors, and powdered sugar for an extra layer of sweetness on top of the cake after it’s been baked.

* 1 can of condensed evaporated milk

Evaporated milk is a type of dairy product made from milk that has been heated to remove about 60% of its water content, resulting in a creamy and rich liquid.

In this recipe for Lemon Dump Cake, we use condensed evaporated milk which is also known as sweetened condensed evaporated milk or just sweetened condensed milk.

Condensed evaporated milk is made by adding sugar to the evaporated milk during the concentration process, giving it a sweet and creamy flavor.

The can of condensed evaporated milk used in this recipe typically has around 14 ounces (397 grams) of liquid and contains about 30% less water than regular evaporated milk.

• Brand: Most supermarket brands sell evaporated milk, such as Borden or Eagle Brand
• Type: Condensed Evaporated Milk or Sweetened Condensed Milk
• Quantity: 1 (fourteen-ounce) can
• Ingredients:
• Milk
• Sugar
• Purpose:
• To add richness, sweetness, and creaminess to the Lemon Dump Cake
• To help bind the ingredients together

When shopping for the can of condensed evaporated milk, make sure to check the ingredient list and nutrition label to ensure that it meets your dietary needs.

* 1 cup of granulated sugar

Cup of granulated sugar refers to one standard unit of measurement that contains a specified amount of granulated sugar, also known as table sugar.

Granulated sugar is a type of sugar that has been crystallized into small, white grains or crystals. It is commonly used in baking and cooking due to its sweetness, texture, and versatility.

In the context of the Lemon Dump Cake Recipe, 1 cup of granulated sugar serves as an essential ingredient that adds a sweet flavor profile to the cake while balancing out the tartness from the lemon.

The sugar is likely used in combination with other ingredients, such as leavening agents (baking powder or baking soda), salt, and wet ingredients (eggs, butter or oil, and citrus juice) to create a balanced flavor profile for the cake.

Granulated sugar can also help to tenderize the texture of the cake by contributing to its moisture levels. However, in large quantities, excessive granulated sugar can result in an overly sweet taste experience.

To avoid this outcome, it’s crucial to carefully balance the amount of granulated sugar used according to the recipe requirements and to ensure that other ingredients are properly measured and combined. In this case, 1 cup is likely sufficient for a single serving or batch size specified by the Lemon Dump Cake Recipe.

* 1/4 cup of unsalted butter, melted

The first ingredient in our Lemon Dump Cake Recipe is *_melted unsalted butter_*, which is essential for creating a rich and moist texture.

To start, you’ll need to melt 1/4 cup of *_unsalted butter_* in the microwave or on the stovetop. This will give you a smooth and creamy consistency that’s perfect for incorporating with other ingredients.

For this recipe, it’s crucial to use *_melted unsalted butter_* instead of regular butter or softened butter. Unsalted butter has a milder flavor and won’t overpower the taste of lemon in our Lemon Dump Cake Recipe.

Melting the butter breaks down its fatty acids and releases its flavors, making it an ideal starting point for baking. When working with melted butter, make sure to stir it occasionally as it cools slightly to prevent separation or solidification.

* 4 large eggs

The ingredients for this **Lemon Dump Cake Recipe** are straightforward and easily accessible, allowing anyone to attempt this delightful dessert.

The foundation of the cake consists of 4 large eggs, which serve as a crucial source of moisture and richness.

Incorporating these _eggs_ will provide the perfect balance between texture and flavor.

Each egg should be carefully cracked into a separate container, ensuring that no shells find their way into the mixture.

The eggs are then mixed with the other ingredients to create a smooth, creamy batter that adheres perfectly to the dump cake’s golden crust.

* 2 teaspoons of vanilla extract

To make the scrumptious Lemon Dump Cake Recipe, you’ll need to add a specific amount of vanilla extract to bring out the flavors of the other ingredients.

Here’s what you need to know about vanilla extract in this recipe:

In this Lemon Dump Cake Recipe, 2 teaspoons of vanilla extract are called for. Vanilla extract is an essential ingredient that adds depth and warmth to baked goods like cakes, pastries, and desserts.

When using vanilla extract in baking, it’s common to use a teaspoon as the standard measurement unit. This recipe specifies 2 teaspoons, which is equivalent to 1 teaspoon more than the usual amount.

The reason for this increase is likely due to the tartness of the lemon flavor, which can be balanced out by the subtle sweetness and creamy taste of vanilla extract.

Vanilla extract contains vanillin, a compound that provides its characteristic sweet and creamy aroma. This fragrance complements citrus flavors like lemon beautifully, making it an excellent addition to this Lemon Dump Cake Recipe.

To incorporate the 2 teaspoons of vanilla extract into your Lemon Dump Cake, simply add them to the dry ingredients mixture (flour, sugar, etc.) before mixing everything together with the wet ingredients and lemon juice.

* 1 cup of fresh or frozen blueberries

The lemon dump cake recipe is a delicious dessert that consists of a simple mixture of canned lemon pudding, condensed milk, and sugar, topped with a crumbly crust made from cake mix and butter. One of the key ingredients in this recipe is blueberries, which add natural sweetness, flavor, and texture to the dish.

When using blueberries in the lemon dump cake recipe, it’s essential to choose high-quality berries that are fresh or frozen. Fresh blueberries are ideal for the best flavor and texture. However, if you’re short on time or can’t find fresh ones, frozen blueberries work just as well.

To ensure the best results when using frozen blueberries, make sure to thaw them first according to package instructions. This will help prevent any excess moisture from affecting the consistency of the cake.

When selecting blueberries for your lemon dump cake recipe, look for plump, vibrant berries with no signs of mold or bruising. Frozen blueberries should be stored in an airtight container and used within a few months for optimal flavor and texture.

In terms of quantity, the recipe typically calls for 1 cup of fresh or frozen blueberries. You can adjust this amount to your liking, but keep in mind that too many blueberries may make the cake overly sweet and soggy.

When mixing the blueberries with the lemon pudding, condensed milk, and sugar, be sure to fold them gently to avoid crushing the berries and releasing their juice. This will help maintain the texture of the blueberries throughout the cooking process.

As the lemon dump cake bakes, the heat will cause the blueberries to release their natural sweetness, creating a delicious and fruity flavor combination that pairs perfectly with the tangy lemon and sweet condensed milk.

In summary, using 1 cup of fresh or frozen blueberries in your lemon dump cake recipe is essential for adding natural sweetness, flavor, and texture to this dessert. By choosing high-quality berries and following the recipe instructions carefully, you’ll be able to create a delicious and visually appealing lemon dump cake that’s sure to impress your friends and family.

Preparation and Baking

The Magic Happens:

The art of baking is a magical process that requires patience, precision, and practice to master. When it comes to preparing a delicious Lemon Dump Cake, every step counts, from gathering the ingredients to carefully arranging them in the pan.

First and foremost, it’s essential to understand the role each component plays in creating this sweet masterpiece. Here’s a breakdown of what you’ll need:

• Lemon cake mix: The foundation of our dessert, providing structure and texture
• Butter: Adds richness and moisture to the cake
• Powdered sugar: A sweet and fine dust that enhances flavor and appearance
• Large eggs: Bind ingredients together and contribute to a tender crumb
• Lemon extract: Provides the signature zesty taste
• Lemon juice: A burst of citrus flavor that cuts through sweetness
• Pecans (optional): A crunchy and nutty element to balance flavors

Before we dive into the baking process, make sure your ingredients are at room temperature. This ensures even mixing and helps prevent lumps from forming in the batter.

Preheat your oven to 350°F (175°C), a moderate temperature that allows for a gentle yet steady rise. While waiting for it to heat up, prepare your cake mix according to the package instructions. Don’t overmix – simply combine dry ingredients with wet ones and set aside.

Melt half of the butter in a saucepan or microwave-safe bowl until smooth. You’ll use this melted butter as the “glue” that holds our dump cake together. Set it aside for now, allowing it to cool slightly.

In a separate container, whisk together powdered sugar and lemon juice until well combined. This sweet and tangy mixture will add a delightful layer of flavor to your cake.

Now it’s time to assemble our Lemon Dump Cake! Arrange half the cake mix in the bottom of a 9×13-inch baking dish. Top with a layer of melted butter, followed by another half of the cake mix, and finally – the pièce de résistance – the powdered sugar and lemon juice mixture.

Optional: sprinkle some chopped pecans on top for added crunch and flavor contrast. Finish off your dump cake with the remaining melted butter, making sure to drizzle it evenly over the top.

The final step before baking is to bake! Place your Lemon Dump Cake in the preheated oven and allow it to cook for 35-40 minutes or until golden brown on top and a toothpick inserted comes out clean. Remove from heat and let cool slightly before serving warm, dusting with powdered sugar if desired.

As you take that first bite of this Lemon Dump Cake, the magic happens – all those carefully prepared ingredients come together in perfect harmony, transporting your taste buds to a world of pure delight.

* Preheat oven to 350°F (175°C)

To prepare for baking the Lemon Dump Cake, it’s essential to ensure that you have all the necessary ingredients and equipment within reach.

The first step is to preheat your oven to 350°F (175°C), which will provide a stable heat source for the cake to bake evenly. This temperature is crucial for achieving the perfect balance between the tender crumb and the crispy golden brown crust that characterizes this dessert.

Once the oven is preheated, move on to preparing the lemon filling by mixing together the powdered sugar, flour, lemon zest, lemon juice, and melted butter in a separate bowl. This mixture will be the base of your cake’s flavor and texture, so make sure it’s well combined and smooth.

Next, pour the lemon filling over the cake mix that has been prepared earlier in another bowl. The idea behind “dumping” the filling onto the cake is to create a layering effect that will add depth and visual appeal to the finished product.

Now it’s time to assemble the cake by spreading the remaining cake mix evenly over the top of the lemon filling. Be gentle when doing this, as you want to maintain a uniform texture throughout the cake.

The final step is to place the assembled cake in the preheated oven and bake for about 40-45 minutes, or until the top is golden brown and the cake is set in the middle. A toothpick inserted into the center should come out clean when done correctly.

* In a medium bowl, whisk together the sugar, eggs, and melted butter

To prepare this Lemon Dump Cake Recipe, it’s essential to start with a few key ingredients and tools. First, make sure you have all the necessary items within arm’s reach, such as measuring cups, spoons, a mixing bowl, and a whisk.

Begin by preheating your oven to 350°F (175°C). This will ensure that it reaches the correct temperature when you’re ready to bake the cake. While the oven is heating up, move on to the next step in the preparation process.

In a medium bowl, whisk together the sugar, eggs, and melted butter until well combined. This will help break down any clumps of ingredients and create a smooth consistency for your cake mixture. Use an electric mixer or a whisk to achieve this, depending on what you have available.

Now it’s time to add in the lemon zest and juice. If you’re using a manual zester, be sure to grate the peel of one medium-sized lemon into fine strips. Add these strips to your mixture and stir well to combine. Then, squeeze the juice of the same lemon into the bowl and mix until smooth.

After incorporating the lemon ingredients, use this opportunity to add in any remaining dry ingredients. These will typically include flour, baking powder, and salt. Whisk all the dry ingredients together before adding them to your wet mixture.

The final step in preparing this Lemon Dump Cake Recipe is to combine all the ingredients into a single bowl. Use an electric mixer or whisk to mix everything until just combined, being careful not to overmix the batter.

Baking and Assembly

1. Once your cake mixture is prepared, it’s time to transfer it to the baking dish. Pour the mixture evenly across the bottom of the dish and smooth out any air pockets.
2. To assemble this Lemon Dump Cake Recipe, you’ll need a layer of lemon curd spread on top of the batter. You can either make your own lemon curd from scratch or use store-bought.
3. For added texture and flavor, sprinkle a layer of sugar or chopped nuts over the top of the lemon curd before adding the remaining ingredients.
4. Bake this Lemon Dump Cake Recipe for approximately 35-40 minutes or until golden brown on top. A toothpick inserted into the center should come out clean when it’s ready to be removed from the oven.

* Add the vanilla extract and mix well

To prepare a delicious **Lemon Dump Cake**, it’s essential to start with the right ingredients and preparation techniques.

First, preheat your oven to 350°F (180°C). This will ensure that your cake bakes evenly and at the correct temperature.

Mix together one box of **Yellow Cake Mix** and 1/4 cup of granulated sugar. This will help to add a hint of sweetness and balance out the flavors in the lemon filling.

Next, prepare the lemon filling by mixing together 2 tablespoons of freshly squeezed _lemon juice_, 2 tablespoons of granulated sugar, and 2 tablespoons of melted unsalted butter.

Now it’s time to assemble the dump cake. Pour half of the prepared cake mix into a 9×13-inch baking dish, followed by half of the lemon filling mixture. Sprinkle a layer of _unsalted sliced almonds_ over the top of the lemon filling for added crunch and texture.

Add the remaining cake mix on top of the almond layer, making sure to spread it evenly to cover the entire surface.

Finally, add 1 teaspoon of **vanilla extract** and mix well. This will help to enhance the flavors of the cake and bring everything together.

Top the dump cake with a generous dollop of whipped cream or powdered sugar before serving. This will add an extra layer of sweetness and visual appeal to your finished dish.

Now that you’ve prepared and assembled your Lemon Dump Cake, it’s time to bake! Place the baking dish in the oven and bake for 35-40 minutes, or until the cake is golden brown and set. Remove from the oven and let cool before serving.

* Pour the mixture over the blueberries in a separate bowl

To start preparing for the Lemon Dump Cake recipe, ensure that you have all the necessary ingredients at hand. This includes 1 and 1/2 sticks of unsalted butter, 1 cup of granulated sugar, 4 large eggs, 2 teaspoons of freshly squeezed lemon juice, 1 teaspoon of grated lemon zest, 2 cups of all-purpose flour, and a pinch of salt. It is also crucial to have 1 cup of confectioners’ sugar ready for dusting.

Once you have all the ingredients, proceed with preheating your oven to 350°F (175°C). Next, prepare the lemon mixture by whisking together the sugar, eggs, lemon juice, and lemon zest in a large mixing bowl until well combined. The goal is to create a smooth consistency for the filling.

Now that you have the lemon mixture ready, it’s time to pour it over the blueberries in a separate bowl. This step helps distribute the flavors evenly throughout the cake. Be gentle when handling the berries to avoid bruising them and making the cake appear unevenly textured.

With the lemon mixture and blueberries combined, prepare the yellow cake mix according to the package instructions. Pour half of the prepared yellow cake mix into a 9×13-inch baking dish. Make sure it’s evenly distributed across the pan for even baking.

Add the blueberry-lemon filling on top of the cake layer in the baking dish. Be cautious not to spill any of the mixture during this step, as it can be messy and affect the overall appearance of the finished cake.

Finally, pour the remaining half of the yellow cake mix over the blueberry-lemon filling. Use a spatula or spoon to spread it evenly across the top, ensuring that there are no bare spots in the pan. Smooth out the top with your hands or a rubber spatula for an even finish.

Place the baking dish into the preheated oven and bake according to the package instructions for the yellow cake mix. Keep an eye on it as it bakes, making adjustments if necessary to achieve a golden brown color on the top of the cake.

Remove the Lemon Dump Cake from the oven and let it cool completely in the baking dish before slicing and serving. Once cooled, dust with confectioners’ sugar for a decorative touch and serve warm. Enjoy!

* Mix until the blueberries are evenly coated

To make a delicious Lemon Dump Cake, you’ll need to start by preparing and baking the perfect cake. Here are some essential steps to follow:

Preparation

1. Mix together 1 cup of granulated sugar, 2 tablespoons of all-purpose flour, and 1/4 teaspoon of salt in a medium-sized bowl.

2. In a separate large mixing bowl, whisk together 1/2 cup of unsalted butter, softened, and 2 large eggs. Add the dry ingredients mixture to the wet ingredients mixture and stir until just combined.

3. Stir in the juice of 1 lemon, freshly squeezed, and 1 teaspoon of grated lemon zest. Be careful not to overmix at this stage.

Mixing with Blueberries

When adding blueberries to your Lemon Dump Cake mixture, it’s essential to coat them evenly for the best results.

• In a separate bowl, gently toss 1 cup of fresh or frozen blueberries with 2 tablespoons of granulated sugar. This helps prevent them from sinking to the bottom of the pan during baking.

• Mix until the blueberries are evenly coated in the sugar mixture, ensuring each berry is well-covered and ready for the cake batter.

Baking the Cake

1. Preheat your oven to 350°F (180°C). Grease a 9×13-inch baking dish with cooking spray or butter, then set aside.

2. Pour the Lemon Dump Cake mixture over the prepared blueberries in the baking dish. Make sure they’re evenly distributed and not overcrowded.

3. Top with a crumbly streusel topping made from 1/4 cup of all-purpose flour, 2 tablespoons of granulated sugar, and 1/4 teaspoon of salt. Mix until the ingredients are well combined and resemble coarse crumbs.

Bake for 40-50 minutes or until the top is golden brown, and a toothpick inserted into the center comes out clean. Remove from the oven, let cool for 10 minutes, then serve warm and enjoy!

Serving Suggestions

Time to Enjoy:

Serving a lemon dump cake recipe is a wonderful way to enjoy a sweet and tangy dessert with family and friends. The best part about this type of cake is that it’s incredibly easy to prepare, making it perfect for busy home cooks.

To serve your lemon dump cake, consider the following suggestions: slice the cake into thick slabs or square pieces, depending on personal preference. You can also use a serrated knife to create decorative edges around each piece.

For an added touch, top each serving with a dollop of whipped cream, a sprinkle of powdered sugar, or a few fresh berries such as blueberries or raspberries. This will add a pop of color and freshness to the dessert.

You can also serve the lemon dump cake warm, straight from the oven, topped with a scoop of vanilla ice cream. The creamy texture and sweetness of the ice cream pair perfectly with the tangy flavor of the lemon.

Another idea is to create a build-your-own sundae bar with toppings such as caramel sauce, chopped nuts, or chocolate chips. This will allow each guest to customize their serving to their liking.

To take your lemon dump cake to the next level, consider garnishing the top of each serving with a sprinkle of edible flowers or a few fresh mint leaves. This will add a touch of elegance and whimsy to the dessert.

* Pour the lemon mixture into a greased 9x13inch baking dish

To get the most out of your Lemon Dump Cake Recipe, it’s essential to serve it correctly. Here are some serving suggestions that will elevate the experience for you and your guests:

One of the best ways to enjoy your lemon dump cake is warm, fresh from the oven. You can serve it as a standalone dessert or pair it with a scoop of vanilla ice cream to balance out the tartness.

For a more visually appealing presentation, consider topping each serving with a dollop of whipped cream and some additional lemon zest. This adds a nice textural element and extra burst of citrus flavor.

If you’re looking for a refreshing twist on traditional dessert, try serving your lemon dump cake chilled. Simply refrigerate the cake overnight or for at least 2 hours before slicing and serving. The cold temperature will help to set the flavors and textures of the cake.

Another great idea is to serve your lemon dump cake in small individual servings. Use a cookie scoop or spoon to portion out equal amounts of cake into mini ramekins or cups. This makes for a beautiful presentation and allows each guest to enjoy their own personal serving size.

If you’re hosting a dinner party or gathering, consider setting up a dessert bar with your lemon dump cake as the star attraction. Offer a variety of toppings such as fresh fruit, nuts, chocolate chips, or caramel sauce. This will allow your guests to get creative and build their own customized desserts.

* Arrange the blueberry mixture on top of the lemon layer

To serve the Lemon Dump Cake, you can arrange the blueberry mixture on top of the lemon layer in a visually appealing way.

You can start by spooning the blueberry mixture over the lemon cake batter, creating a layer of colorful berries that will add a burst of flavor and texture to each bite.

To create a pattern, you can use a spatula or spoon to dollop the blueberry mixture onto the top of the cake in small mounds or swirls.

Alternatively, you can spread the blueberry mixture evenly over the top of the lemon layer, creating a uniform layer of berries that will complement the lemon flavor.

Either way, be sure to leave some room around the edges for the blueberries to spill out and create a beautiful, rustic appearance.

You can also add some fresh blueberries or lemon slices on top of the cake to garnish and add extra visual appeal.

Before baking, drizzle the top with a bit of honey or maple syrup to caramelize and bring out the flavors of the blueberry mixture.

As the cake bakes, the aroma will fill your kitchen and make everyone hungry for a slice (or two!)

The result is a beautifully presented dessert that’s perfect for potlucks, picnics, or special occasions.

Serve warm with vanilla ice cream or whipped cream to balance out the tartness of the lemon and sweetness of the blueberries.

* Sprinkle with powdered sugar and serve warm or at room temperature

Serving suggestions for this scrumptious Lemon Dump Cake are endless, but here are a few ideas to get you started:

• Warm it up: Serve warm and top with powdered sugar for an extra touch of sweetness.

• Room temperature delight: Serve at room temperature, allowing the flavors to meld together perfectly.

• Whipped cream topping: Top with a dollop of whipped cream for a light and airy texture.

• Fresh fruit addition: Add sliced strawberries or blueberries on top for a pop of color and added flavor.

• Cold dessert twist: Serve chilled, garnished with powdered sugar and fresh mint leaves for a refreshing twist.

When serving this Lemon Dump Cake, consider pairing it with a cold glass of milk or a cup of coffee to enhance the citrus flavors. You could also try serving it as a brunch dish alongside eggs, bacon, and toast for a delicious breakfast or morning meal.

This dessert is perfect for potlucks, picnics, or family gatherings because it’s easy to transport and can be served at room temperature. Plus, who doesn’t love the combination of tangy lemon and sweet cake?