Ingredients:

  • 1 (15.25 ounce/432g) box lemon cake mix (Duncan Hines preferred)
  • 1/2 cup (1 stick/113g) unsalted butter, melted
  • 1/2 cup (120ml) milk
  • 1 teaspoon (5ml) vanilla extract
  • 1/4 cup (30g) all-purpose flour
  • 8 ounces (227g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) lemon zest, finely grated
  • Powdered sugar, for dusting (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the 9x13 inch baking pan.
  2. In a large bowl, combine the lemon cake mix, melted butter, milk, vanilla extract, and all-purpose flour. Stir until just combined.
  3. In a separate bowl, beat the softened cream cheese and granulated sugar with an electric mixer until light and fluffy. Beat in the egg, lemon juice, and lemon zest until smooth and well combined.
  4. Spread the cake batter evenly into the prepared baking pan. Dollop the cream cheese mixture evenly over the cake batter.
  5. Use a toothpick or skewer to gently swirl the cream cheese mixture into the cake batter, creating a marbled effect.
  6. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  7. Let the cake cool completely in the pan before dusting with powdered sugar (if using). Slice and serve.