Lemon Cream Cheese Cake

This Lemon Cream Cheese Cake is a delightful blend of bright citrus flavors and creamy decadence. The tender lemon cake base is perfectly complemented by a rich, tangy cream cheese layer, making each bite a refreshing and satisfying treat. With its light yet indulgent texture, this cake is ideal for spring and summer gatherings or whenever you’re in the mood for something sweet with a zesty twist. Easy to prepare and even easier to enjoy, it’s a dessert that will impress both family and friends.

Ingredients

Cake:

• 3/4 cup sugar
• 1/2 cup butter (1 stick), melted
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 2 lemons, zested
• Juice of 1 lemon
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Cream Layer:

• 1 (8 oz) package cream cheese, softened
• 2 1/2 cups powdered sugar
• 1 egg
• Zest of 1 lemon

Preparation

1. Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan or pie dish to ensure easy removal of the cake after baking.
2. Prepare the Cake Batter: In a large mixing bowl, cream together the melted butter and sugar until the mixture is smooth and creamy. Add the egg, vanilla extract, lemon zest, and lemon juice, mixing until fully incorporated. In a separate small bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
3. Transfer to Pan: Pour the batter into the prepared cake pan, spreading it out evenly. Set aside while you prepare the cream layer.
4. Prepare the Cream Layer: In a medium-sized bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, mixing until fully combined and free of lumps. Incorporate the egg and lemon zest, mixing until the cream layer is smooth and uniform.
5. Assemble the Cake: Carefully spread the cream cheese mixture over the cake batter in the pan, creating an even layer that covers the entire surface.
6. Bake: Place the pan in the preheated oven and bake for 38-40 minutes, or until the top is just starting to turn golden brown. The cream layer should be set but still slightly soft.
7. Cool and Serve: Allow the cake to cool completely in the pan before slicing. For an extra touch of sweetness, dust the top with powdered sugar before serving.

Bonus Tip

For a burst of extra lemon flavor, consider adding a tablespoon of lemon juice to the cream layer. This will enhance the tangy contrast between the rich cream cheese and the sweet cake.

Conclusion

This Lemon Cream Cheese Cake is a perfect balance of sweet and tangy, with a light, fluffy cake base and a rich, creamy topping. It’s a versatile dessert that’s great for any occasion, whether you’re serving it as the finale to a special dinner or simply enjoying a slice with your afternoon tea. The combination of fresh lemon zest and smooth cream cheese creates a refreshing and indulgent treat that will leave you craving more. Serve it chilled for a cool, zesty dessert that’s sure to become a favorite!