Creating your own Tangy Lemon Cream Cheese Dump Cake is straightforward and fun. Follow these steps for an effortless baking experience:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.
2. Prepare the Pan: Grease a large 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
3. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
4. Combine Wet Ingredients: In another bowl, mix melted butter, milk, and vanilla extract until well combined.
5. Incorporate Cream Cheese: In a separate bowl, blend the softened cream cheese with powdered sugar until smooth and creamy. Set this aside.
6. Combine Mixtures: Gradually add the wet ingredients to the dry ones, mixing until just combined. Be careful not to overmix.
7. Layer Ingredients: Pour half of the batter gently into the baking dish. Spread the cream cheese mixture evenly on top, then layer the remaining batter over it.
8. Add Lemon Juice and Zest: Drizzle the fresh lemon juice and sprinkle lemon zest over the top layer, distributing it as evenly as possible.
9. Bake the Cake: Place the dish in the preheated oven and bake for about 40 minutes, or until the cake is golden brown and a toothpick inserted comes out clean.
10. Cool the Cake: Once baked, remove it from the oven and let it cool for about 10-15 minutes before serving.

With these easy-to-follow steps, you’ll find that making the Tangy Lemon Cream Cheese Dump Cake is not only simple but also incredibly satisfying.