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Lemon Cream Delight

Lemon Cream Delight

Discover the perfect Lemon Cream Delight a zesty lemon cake with rich cream cheese for a burst of freshness and indulgence in every bite
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Cooling Time 2 hours
Total Time 3 hours 40 minutes
Servings: 12 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • 0.5 teaspoon salt
  • 0.25 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 1 cup powdered sugar (for the glaze)
  • 2-3 tablespoons lemon juice (for the glaze)
  • 1 teaspoon lemon zest (optional, for the glaze)

Equipment

  • 10-inch tube or Bundt pan
  • Stand mixer or hand mixer
  • Large and medium mixing bowls
  • Whisk and spatula
  • Zester or fine grater

Method
 

  1. Preheat the oven to 325°F (165°C) and grease and flour a 10-inch tube or Bundt pan.
  2. Beat the softened butter and cream cheese in a large bowl until smooth, about 2 minutes.
  3. Add the sugar and beat on medium-high speed for 3-4 minutes until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. With your mixer on low, add one-third of the flour mixture, then half of the lemon juice and zest, repeat, and end with the last third of the flour mixture.
  7. Mix in the vanilla extract until combined.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 75 to 85 minutes or until a toothpick inserted comes out clean.
  10. Let the cake cool in the pan for 15-20 minutes, then invert onto a wire rack to cool completely.
  11. For the glaze, whisk powdered sugar and two tablespoons of lemon juice until thick but pourable, adding more lemon juice if needed.
  12. Drizzle the glaze over the cooled cake and sprinkle extra lemon zest on top if desired.

Nutrition

Calories: 450kcalCarbohydrates: 56gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 210mgPotassium: 90mgFiber: 1gSugar: 32gVitamin A: 700IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

Always use room temperature ingredients for the best texture. This cake can be stored at room temperature for up to two days or in the refrigerator for five days. For longer storage, freeze the unglazed cake for up to 3 months. Try adding blueberries or poppy seeds for a fun twist on the classic recipe.
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