Making the Tangy Lemon Cream Cheese Dump Cake is as easy as following these simple steps:

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

2. Prepare Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add the sour cream and blend until well combined. Set aside.

3. Mix Cake Batter: In a separate bowl, combine the lemon cake mix, melted butter, lemon juice, eggs, and lemon zest. Mix just until combined; do not over mix.

4. Layer the Mixtures: Pour half of the cake batter into the prepared baking dish, smoothing it into an even layer.

5. Add Cream Cheese Layer: Spoon the cream cheese mixture over the first layer of batter. Use a spatula to spread evenly.

6. Finish with Remaining Batter: Pour the remaining cake batter over the cream cheese layer. This will create a layered effect while baking.

7. Bake the Cake: Place the dish in the preheated oven and bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

8. Cool: Remove from the oven and let the cake cool in the baking dish for about 20 minutes before serving.