Ingredients:

  • 1 (15.25 ounce) package lemon cake mix (432g)
  • ½ cup (1 stick) unsalted butter, melted (113g or 118ml)
  • 1/3 cup vegetable oil (80ml)
  • 1/2 cup milk (120ml)
  • 1/4 cup Lemon Juice (60ml)
  • Zest of 1 lemon (about 1 teaspoon)
  • 8 ounces cream cheese, softened (227g)
  • ½ cup granulated sugar (100g)
  • 1 large egg
  • 1 teaspoon vanilla extract (5ml)
  • 1 tablespoon all-purpose flour (8g)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9x13 inch baking pan.
  2. In a large bowl, combine the lemon cake mix.
  3. Add the melted butter, milk, lemon juice, and lemon zest to the dry cake ingredients. Stir until just combined. Do not overmix.
  4. In a separate bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
  5. Beat in the egg, vanilla extract, and flour until well combined.
  6. Pour the lemon batter into the prepared baking pan, spreading evenly.
  7. Spoon the cream cheese mixture evenly over the cake batter. Use a knife or skewer to gently swirl the cream cheese into the batter, creating a marbled effect.
  8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs, avoid poking the cream cheese with the toothpick.
  9. Let the cake cool completely in the pan before cutting and serving.