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
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