Indulge in the delightful fusion of a lemon bar and cheesecake with this Luscious Lemon Cream Cake. Featuring a buttery lemon cake base topped with a creamy lemon layer, this dessert offers a moist and tender crumb infused with the vibrant zest and juice of fresh lemons. It’s a refreshing and creamy treat that’s sure to satisfy any lemon lover’s cravings.
Why You’ll Love This: This cake combines the best aspects of its inspirations: the tangy-sweet flavor of lemon bars and the rich, creamy texture of cheesecake. The gooey lemon cream melds into the cake as it bakes, creating an irresistibly moist texture that’s packed with citrusy goodness.
Perfect Occasion: This cake is a fantastic choice for spring and summer gatherings, brunches, or as a sophisticated dessert at dinner parties. It’s also a great option for special occasions like Mother’s Day, Easter, or a sunny weekend treat.
Decoration Tips: Enhance the presentation by dusting the chilled cake with icing sugar right before serving. For added flair, garnish with lemon zest spirals or thin lemon slices arranged in a decorative pattern on top. Fresh berries or a dollop of whipped cream can also complement the lemon flavor beautifully.
Ingredients:
- Lemon Cake:
- 110g unsalted butter (dairy or dairy-free), melted
- 150g caster sugar
- Zest from 2 lemons
- 1 tsp vanilla extract
- 100g Greek-style yogurt (dairy or dairy-free), room temperature
- Juice from 1 lemon
- 165g plain flour
- 1 tsp baking powder
- Pinch of salt
- Lemon Cream:
- 180g cream cheese (dairy-free or dairy), full fat, room temperature
- 300g icing sugar
- 4 tbsp cornflour
- 100g Greek-style yogurt (dairy or dairy-free), room temperature
- 2 tsp lemon extract
Instructions:
- Preheat your oven to 170°C (338°F). Grease and line an 8-inch round springform pan with parchment paper.
- In a bowl, rub the lemon zest into the caster sugar. Add the melted butter and whisk until combined. Incorporate the lemon juice, vanilla extract, and yogurt, whisking well.
- Sift the flour, baking powder, and salt into the mixture, and mix until smooth.
- Press the cake batter evenly into the prepared pan and set aside.
- In a separate bowl, using a mixer with a whisk attachment, blend the cream cheese until smooth. Gradually add the icing sugar, continuing to whisk until creamy. Mix in the yogurt, lemon extract, and cornflour until the mixture is thick and creamy.
- Pour the lemon cream over the cake batter in the pan.
- Bake for 35-40 minutes, or until the top is golden and the cake has risen evenly.
- Allow the cake to cool at room temperature for about 30 minutes, then refrigerate uncovered for at least 2 hours.
- Once chilled, remove the cake from the pan and dust with icing sugar before serving.
Enjoy this exquisite Lemon Cream Cake that masterfully blends the freshness of lemon bars with the creamy richness of cheesecake, making it a must-try for any dessert aficionado!
