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Lemon and condensed milk dump cake recipe
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Effortlessly create a delicious dessert by simply mixing ingredients and baking.
Ingredients:
  • 12 butternut snap biscuits
  • 395g can sweetened condensed milk
  • 210g lemon curd
  • 200g Light Sour Cream
  • 470g pkt vanilla cake mix
  • 150g unsalted butter, chilled, thinly sliced into 30 pieces
  • 125ml (½ cup) milk
  • Icing sugar, to serve (optional)
Instructions:
  • Preheat the oven to 180°C/160°C fan forced. Grease a 20 x 26cm rectangle cake pan that is 5cm deep and line it with baking paper, leaving some paper hanging over the sides.
  • Place biscuits in a single layer at the bottom of the cake pan. Drizzle condensed milk over the biscuits. Dollop lemon curd and sour cream, then lightly spread them to even out the layer. Sprinkle cake mix on top, using a fork to spread it. Arrange butter slices in rows over the cake mix and then pour milk evenly on top.
  • Bake the cake for 35-40 minutes until golden. Let it cool completely in the pan. Transfer to a serving board using the baking paper. Dust with icing sugar before serving, if desired.

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