If you’re looking for a quick, delicious, and foolproof dessert, this Lemon Cream Cheese Dump Cake is just what you need. It’s sweet, tangy, and ultra-creamy, with layers of zesty lemon filling, rich ...

Prepare to brighten any day with this truly delightful Lemon Cake! This isn’t just any cake; it’s a burst of sunshine in ...

¼ teaspoon salt. 6 large eggs, room temperature. 3 cups (15-ounces, 425 grams) cake flour. Simple Lemon Syrup. ¼ cup (2-ounces, 57 ml) fresh lemon juice ...

If You’re Making Lemon Cream Cheese Dump Cake, a Tip If you can’t find lemon pie filling, prepare 1 (3.4-ounce) box lemon instant pudding and pie filling with 2 cups whole milk as a substitute.

Beat together cream cheese, lemon juice, cream, and salt until smooth. Gradually beat in the confectioners' sugar 1 cup at a time, mixing until it's smooth and creamy before adding the next addition.

CLEVELAND, Ohio (WJW) — Looking for an easy and delicious recipe for your next Spring gathering, look no further than Chef Maureen Leonard’s No Bake Lemon Cream Cheese Mousse Cups. Chef ...

In a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed until smooth, about 1 minute. Gradually add the powdered sugar, beating until well combined, about 1 minute.

If You’re Making Lemon Cream Cheese Dump Cake, a Tip. If you can’t find lemon pie filling, prepare 1 (3.4-ounce) box lemon instant pudding and pie filling with 2 cups whole milk as a substitute.