Lemon Dump Cake
A zesty lemon dump cake featuring a moist, buttery crumb with bright lemon flavor, perfect for family gatherings, potlucks, or any lemon lover's dessert craving.
Ingredients
Instructions
- Mix flour, sugar, baking powder, margarine, and Crisco in a mixing bowl.
- Add lemon extract (or vanilla flavoring) and milk, and beat until fluffy.
- Add eggs one at a time, beating well after each addition.
- Pour batter into a greased and floured tube pan.
- Bake at 325°F for 70 to 80 minutes (one hour ten to one hour twenty minutes).
- Let cool in the pan, right side up.
Tips & Substitutions
For a lighter texture, sift the flour before mixing. If you prefer a healthier option, consider using Greek yogurt instead of Crisco or margarine. You can also substitute almond extract for lemon extract for a different flavor profile. To enhance the lemon flavor, add the zest of one lemon to the batter. This cake can be made ahead of time and pairs beautifully with a scoop of vanilla ice cream.
Serving Suggestions
Serve the cake with a dusting of powdered sugar on top for an elegant finish. It pairs wonderfully with fresh berries or a dollop of whipped cream. For a refreshing twist, consider serving it alongside a scoop of lemon sorbet. This cake also complements a cup of tea or coffee, making it a perfect afternoon treat.
Storage & Reheating
Store leftover Lemon Dump Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply slice and warm individual pieces in the microwave for about 15-20 seconds, or until just warmed through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Dump Cake contains roughly 2253 calories, with 18g protein, 228g carbohydrates, and 145g fat. It is an excellent source of dietary fiber (160% of the Daily Value), potassium (106% of the Daily Value), and iron (67% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1625mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of flour for this recipe?
Yes, you can experiment with different flours like whole wheat or almond flour. Keep in mind that using whole wheat flour may result in a denser cake, while almond flour will add a nutty flavor. Adjust the liquid ingredients slightly if the batter seems too thick.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing or not baking long enough. To prevent this, mix the batter just until combined and check for doneness with a toothpick before the recommended baking time is up. If it comes out clean, remove it from the oven.
Can I freeze Lemon Dump Cake?
Yes, you can freeze Lemon Dump Cake for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).