Making the Tangy Lemon Cream Cheese Dump Cake is a breeze. Just follow these steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.

2. Mix Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth.

3. Combine Wet Ingredients: In another bowl, whisk together the melted butter, milk, eggs, sour cream, lemon juice, lemon zest, and vanilla extract.

4. Add Cake Mix: Gradually add the lemon cake mix to the wet ingredients. Stir until just combined; it’s okay if there are a few lumps.

5. Combine Mixtures: Gently fold in the cream cheese mixture into the batter until evenly distributed.

6. Transfer to Baking Dish: Pour the batter into the prepared baking dish, smoothing the top with a spatula.

7. Bake: Place in the preheated oven and bake for 35-40 minutes. The cake should be golden brown and a toothpick inserted in the center should come out clean.

8. Cool Down: Remove the cake from the oven and let it cool in the baking dish for 10-15 minutes.