Get ready to transform your kitchen into a bakery of pure bliss with this mouthwatering Lemon Cream Cheese Cake that promises to tantalize your taste buds and impress even the most discerning dessert lovers! Imagine cutting into a perfectly moist, zesty cake that melts in your mouth, delivering a burst of bright lemon flavor balanced by rich, creamy cream cheese. Whether you're a baking novice or a seasoned pro, this foolproof recipe will become your new go-to dessert that's guaranteed to earn you rave reviews from family and friends.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring the sides are also lightly greased.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined and free of lumps.
- In a large mixing bowl, cream the softened butter, cream cheese, and granulated sugar together using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Pour in the fresh lemon juice, lemon zest, and vanilla extract. Mix until these ingredients are evenly distributed throughout the batter.
- Gradually fold in the dry flour mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a tough cake.
- Transfer the batter to the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with a light lemon glaze before serving. Slice and serve at room temperature.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, cream cheese, and eggs, are at room temperature for a smoother, more consistent batter.
- Don't Overmix: Gently fold the dry ingredients into the wet mixture to maintain the cake's delicate texture. Overmixing can lead to a tough, dense cake.
- Zest is Best: Use fresh lemon zest for the most vibrant citrus flavor. Avoid the white pith, which can add bitterness.
- Check for Doneness: Use the toothpick test to ensure the cake is perfectly baked. A few moist crumbs are okay, but the toothpick should come out mostly clean.
- Cooling is Crucial: Allow the cake to cool completely before adding any glaze or powdered sugar to prevent melting and maintain the perfect presentation.
- Storage Tip: This cake stays moist and delicious for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
