Lemon Cream Cheese Cake is a delightful dessert that perfectly balances the tangy brightness of lemon with the rich creaminess of cheese. As I first tasted this cake at a family gathering, I was instantly captivated by its light texture and refreshing flavor. This cake has roots in classic American baking, where the combination of citrus and cream cheese has become a beloved staple for celebrations and everyday indulgences alike.
What I adore about Lemon Cream Cheese Cake is how it brings a burst of sunshine to any occasion. The zesty lemon flavor dances on your palate, while the cream cheese adds a velvety smoothness that makes each bite utterly irresistible. Whether youre serving it at a birthday party, a summer picnic, or simply enjoying a slice with your afternoon tea, this cake is sure to impress. Its convenience in preparation and the joy it brings to those who savor it are just a few reasons why this dessert has earned a special place in my heart and in the hearts of many others.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup cream cheese, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- Zest of 2 lemons
- Juice of 1 lemon
- For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- For Garnish:
- Fresh lemon slices
- Mint leaves (optional)
Preparing the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will ensure that your cakes come out easily once baked.
- In a large mixing bowl, cream together the softened butter and cream cheese until the mixture is smooth and fluffy. This usually takes about 3-4 minutes using an electric mixer on medium speed.
- Add the granulated sugar to the butter and cream cheese mixture. Beat until well combined and fluffy, about another 2-3 minutes.
- Next, add the eggs one at a time, mixing well after each addition. This helps to incorporate air into the batter, making your cake light and fluffy.
- Stir in the vanilla extract, lemon zest, and lemon juice. The zest and juice will give your cake a refreshing lemon flavor that pairs beautifully with the cream cheese.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined; be careful not to overmix, as this can lead to a dense cake.
Baking the Cake
- Once your batter is ready, divide it evenly between the two prepared cake pans. Use a spatula to smooth the tops for even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, as oven temperatures can vary.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely. This step is crucial; if you frost the cakes while they are still warm, the frosting will melt and slide off.
Making the Lemon Cream Cheese Frosting
- While the cakes are cooling, lets prepare the frosting. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed until combined. Once incorporated, increase the speed to medium and beat until fluffy, about 2-3 minutes.
- Mix in the lemon juice, lemon zest, and vanilla extract. Taste the frosting; if you want a stronger lemon flavor, feel free to add a bit more lemon juice or zest.
- If the frosting is too thick, you can add a teaspoon of milk at a time until you reach your desired consistency. If its too thin, add a little more powdered sugar.
Assembling the Cake
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand. This will be the base layer.
Conclusion:
In summary, this Lemon Cream Cheese Cake is an absolute must-try for anyone who loves a delightful balance of tangy and sweet flavors. The creamy texture combined with the zesty lemon makes it a perfect dessert for any occasion, whether it’s a family gathering, a birthday celebration, or just a cozy night in. I can assure you that each bite will leave you craving more! For serving suggestions, consider pairing this cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream to enhance its creamy goodness. You can also add a sprinkle of lemon zest on top for an extra pop of color and flavor. If you’re feeling adventurous, try incorporating fresh berries or a berry compote on the side for a refreshing twist. I encourage you to give this Lemon Cream Cheese Cake a try and experience the joy it brings. Once youve baked it, Id love to hear about your experience! Share your thoughts, any variations you tried, or even a picture of your creation. Lets spread the love for this delicious cake together! Happy baking! Print
Lemon Cream Cheese Cake: A Delightful Recipe for Citrus Lovers
- Total Time: 60 minutes
- Yield: 12 servings 1x
Description
Enjoy a slice of this Lemon Cream Cheese Cake, featuring a moist cake infused with zesty lemon and layered with creamy lemon cream cheese frosting. Perfect for celebrations or a delightful treat to brighten your day!
Ingredients
Scale- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup cream cheese, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- Zest of 2 lemons
- Juice of 1 lemon
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Fresh lemon slices
- Mint leaves (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy (about 3-4 minutes).
- Add the granulated sugar and beat until well combined and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the two prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
- In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed until combined, then increase to medium speed and beat until fluffy (about 2-3 minutes).
- Mix in the lemon juice, lemon zest, and vanilla extract. Adjust flavor as desired.
- If the frosting is too thick, add milk a teaspoon at a time until desired consistency is reached.
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
- Spread a layer of frosting on top of the first cake layer.
- Place the second layer on top and frost the top and sides of the cake.
- Garnish with fresh lemon slices and mint leaves if desired.
Notes
- Ensure all ingredients are at room temperature for best results.
- The cake can be stored in an airtight container in the refrigerator for up to 3 days.
- For a stronger lemon flavor, adjust the amount of lemon juice and zest in the frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
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