Pour the entire can of sweetened condensed milk over the cream cheese layer
Gently spread — don’t mix it in
Why? It creates a custard-like middle as it bakes.
Step 4: Add Lemon Juice & Cake Mix
Drizzle fresh lemon juice over the top
Sprinkle the dry lemon cake mix evenly over everything
Don’t stir — let it form a crust
Optional: Dot with 1–2 tbsp melted butter for extra richness
Secret: The dry cake mix soaks up moisture and bakes into a golden, crumbly topping.
Step 5: Bake to Golden Perfection
Bake 45–50 minutes, until:
Top is golden brown
Center is set and bubbly
A toothpick comes out clean
Don’t overbake — the center should be creamy, not dry.
Step 6: Cool & Serve
Let cool at least 30 minutes — it firms up as it cools
Cut into squares
Serve warm or at room temperature
Top with:
A dollop of whipped cream
Fresh berries
Or enjoy it solo — it’s that good
Leftovers? Store covered in the fridge for up to 4 days — but it rarely lasts that long.
Pro Tips for the Best Cake Every Time
Use full-fat ingredients
Low-fat cream cheese or milk won’t set right
Don’t stir the layers
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