Delight in the zesty flavors of this tangy lemon cake, paired with a rich and creamy lemon-infused cream cheese filling. This cake features a buttery lemon base that is perfectly complemented by a smooth and tangy cream cheese layer. The combination of fresh lemon zest and juice gives this cake a vibrant citrus flavor, making it a refreshing and irresistible treat for any occasion. Each bite offers a perfect balance of sweet and tart, with a luscious texture that melts in your mouth.
Why You'll Love This: You’ll love this lemon cake for its bright, tangy flavor and creamy texture. The combination of a soft, buttery lemon base and a rich cream cheese filling creates a delightful dessert that is both refreshing and indulgent. The addition of fresh lemon zest and juice enhances the citrus flavor, making each bite burst with freshness. This cake is easy to make and is sure to impress with its elegant presentation and delicious taste. Whether you’re a lemon lover or simply looking for a delightful dessert, this cake will not disappoint.
Perfect Occasion: This lemon cake is perfect for any special occasion, such as birthdays, holidays, or dinner parties. It’s also a great choice for afternoon tea, brunch, or a weekend baking project. The refreshing citrus flavor makes it an ideal dessert for spring and summer, while its creamy texture and rich taste make it equally enjoyable year-round. Serve it at your next gathering, and watch it become a crowd favorite.
Decoration Tips: For an elegant presentation, dust the cooled cake with powdered sugar before serving. You can also add a drizzle of lemon glaze made from powdered sugar and lemon juice for extra sweetness and visual appeal. Fresh lemon slices or zest can be used to garnish the top, adding a touch of color and enhancing the citrus theme. If you’re feeling creative, consider decorating with edible flowers or a sprinkle of chopped nuts.
Ingredients (for a 22 cm pan):
For the Cake:
- 110g unsalted butter, softened
- 150g sugar
- 1 large egg
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 160g all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
For the Lemon Cream:
- 200g cream cheese, at room temperature
- 150g sugar
- 1 large egg
- 100g cold heavy cream
- Zest of 1 lemon
Instructions:
Prepare the Cake Base:
- Preheat your oven to 175°C (347°F). Grease and line the base of a 22 cm cake pan with parchment paper.
- In a large mixing bowl, beat the softened butter with the sugar until light and fluffy.
- Add the egg, lemon zest, and lemon juice, and mix until well combined.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until fully integrated.
- Spread the batter evenly into the prepared cake pan, pressing it slightly up the sides to create a small lip. Set aside.
Prepare the Lemon Cream:
- In a medium bowl, beat the cream cheese with the sugar until smooth and creamy.
- Add the egg and lemon zest, mixing until fully incorporated.
- Finally, add the cold heavy cream and beat until the mixture is smooth and slightly thickened.
Assemble and Bake:
- Pour the lemon cream mixture over the cake base, spreading it evenly.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden and slightly puffed.
- Allow the cake to cool to room temperature, then refrigerate for about 2 hours to set.
Serve:
- Once chilled, dust the top of the cake with powdered sugar before serving.
Enjoy your tangy lemon cake with rich cream cheese filling!