# What You’ll Need:
→ Cake Base
01 - 1 can (445 g) lemon pie filling
02 - 1 box (432 g) yellow cake mix
→ Dairy
03 - 115 g unsalted butter, melted
→ Citrus
04 - Zest of 1 lemon
→ Optional Topping
05 - 240 ml whipped cream or vanilla ice cream
# How to Make It:
01 - Preheat the oven to 175°C. Lightly grease a 23x33 cm baking dish to prevent sticking.
02 - Evenly spread the lemon pie filling over the base of the prepared baking dish.
03 - Sprinkle the dry yellow cake mix uniformly over the lemon pie filling without mixing.
04 - Pour the melted unsalted butter evenly across the entire surface, ensuring the cake mix is fully coated.
05 - Sprinkle the freshly grated lemon zest over the top to enhance flavor and aroma.
06 - Bake for 40 to 45 minutes until the top is golden brown and the edges are bubbling.
07 - Remove from the oven and allow to cool slightly before serving.
08 - Serve warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
