Creating the Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust can be straightforward if you follow these simple steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.

2. Mix Cake Ingredients: In a large mixing bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Mix until the ingredients are well combined and smooth.

3. Prepare Cream Cheese Mixture: In another bowl, beat the softened cream cheese, powdered sugar, lemon juice, and lemon zest until the mixture is creamy and smooth.

4. Layer Cream Cheese Mixture: Pour half of the cake batter into the prepared baking dish. Spread half of the cream cheese mixture over the top. Pour the remaining cake batter over the cream cheese layer and finish with the last of the cream cheese mixture.

5. Prepare the Topping: In a separate bowl, mix melted butter with granulated sugar and sour cream. Drizzle this mixture over the top layer of batter for an added richness.

6. Bake the Cake: Place the baking dish in the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

7. Cool Before Serving: Once baked, remove the cake from the oven and let it cool in the dish for about 15 minutes. This cooling period helps the flavors meld together beautifully.

Following these steps will ensure that your Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust turns out deliciously every time!