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Lemon Cream Cheese Cake

A moist and tangy lemon cake with a rich cream cheese frosting.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla, milk, lemon zest, and lemon juice.
  4. Gradually mix in the dry ingredients until just combined. Pour batter into the prepared pan.
  5. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely.
  6. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy. Spread over cooled cake.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett