Ingredients
Main Ingredients
- 1 box (15.25 oz / 432 g) yellow cake mix
- 1 can (14 oz / 396 g) sweetened condensed milk
- ½ cup (120 ml) freshly squeezed lemon juice
Recommended Ingredients
- 6 tbsp (85 g) unsalted butter, melted
- 1 tbsp finely grated fresh lemon zest
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
Optional Garnishes
- Powdered sugar
- Fresh lemon zest
- Thin lemon slices
- Fresh raspberries
- Fresh mint
- Whipped cream
Instructions
1. Prepare the Pan
Preheat the oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Lightly grease the parchment.
2. Prepare the Crust
Reserve 1 cup of the cake mix.
Combine the remaining cake mix with the melted butter until coarse crumbs form.
Firmly press into the prepared pan.
Bake for 10 minutes.
Cool 5 minutes.
3. Prepare the Filling
Whisk together:
- Sweetened condensed milk
- Fresh lemon juice
- Lemon zest
- Vanilla
- Salt
Whisk until smooth.
4. Assemble
Pour filling onto the warm crust.
Evenly sprinkle reserved cake mix over the top.
Do not press.
5. Bake
Bake 20–25 minutes.
The edges should be lightly golden.
The center should still jiggle slightly.
6. Cool
Cool completely.
Refrigerate at least 2 hours.
For best slices, chill overnight.
7. Serve
Lift from pan.
Slice using a warm knife.
Dust generously with powdered sugar.
Garnish with fresh zest.
Serve chilled.
Notes
✔ Fresh lemon juice is strongly recommended.
✔ Melted butter creates a sturdy crust.
✔ Lemon zest greatly improves flavor.
✔ Vanilla balances acidity.
✔ Salt enhances sweetness.
✔ Chill completely before slicing.
✔ Wipe the knife clean between every slice.
✔ Store refrigerated.
✔ Freeze up to 3 months.
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian