This Lemon Cream Cheese Cake is a soft, moist, and tangy dessert that combines the zesty brightness of lemons with the creamy richness of cream cheese. The cake has a tender crumb and a delicious cream cheese glaze that makes it irresistibly moist and flavorful. Perfect for spring gatherings, brunches, or a delightful dessert after dinner, this cake will quickly become a family favorite!
Why You’ll Love This Lemon Cream Cheese Cake Recipe
- Bright & Tangy: The combination of fresh lemon zest and juice gives this cake a burst of citrus flavor that pairs perfectly with the cream cheese.
- Moist & Tender: The addition of cream cheese in the batter creates a soft, rich texture that stays moist for days.
- Easy to Make: This cake comes together quickly with simple ingredients, making it perfect for both special occasions and everyday baking.
- Beautiful Presentation: The lemon cream cheese glaze drizzled on top adds an extra touch of elegance to this already stunning cake.
Key Ingredients for Lemon Cream Cheese Cake
1. Cream Cheese
- Cream cheese adds richness and a soft, creamy texture to the cake. It also gives the glaze its smooth, tangy flavor.
2. Lemon Zest & Juice
- Fresh lemon zest and juice provide the bright citrus flavor that makes this cake so refreshing. Be sure to use fresh lemons for the best taste.
3. Butter
- Softened butter is creamed with sugar to create a light, fluffy cake batter. It adds richness and flavor.
4. All-Purpose Flour
- Flour provides structure to the cake, ensuring it rises beautifully and has the perfect crumb.
5. Eggs
- Eggs help bind the ingredients together and add moisture, creating a tender and light cake.
6. Powdered Sugar
- Powdered sugar is used to sweeten the cream cheese glaze, giving it a smooth texture that complements the cake.
How to Make Lemon Cream Cheese Cake
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a Bundt pan.
Step 2: Cream the Butter, Cream Cheese, and Sugar
- In a large mixing bowl, beat 1/2 cup of softened butter and 8 ounces of softened cream cheese until smooth and creamy. Add 1 1/2 cups of granulated sugar and continue beating until light and fluffy, about 2-3 minutes.
Step 3: Add the Eggs and Lemon Zest
- Beat in 3 large eggs, one at a time, mixing well after each addition. Stir in 1 tablespoon of lemon zest and 1/4 cup of fresh lemon juice.
Step 4: Mix the Dry Ingredients
- In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup of milk. Mix until just combined, being careful not to overmix.
Step 6: Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Cream Cheese Glaze
- In a medium bowl, beat together 4 ounces of softened cream cheese, 1 cup of powdered sugar, 1 tablespoon of lemon juice, and 1 teaspoon of lemon zest until smooth and creamy. If the glaze is too thick, add a little milk or more lemon juice to reach your desired consistency.
Step 8: Glaze the Cake
- Once the cake has cooled, drizzle the cream cheese glaze over the top. Garnish with extra lemon zest if desired. Slice and enjoy!
Tips for Making the Best Lemon Cream Cheese Cake
1. Use Room Temperature Ingredients
- Make sure your butter, cream cheese, and eggs are at room temperature for easier mixing and a smoother batter.
2. Don’t Overmix the Batter
- Overmixing can cause the cake to be dense. Mix just until the ingredients are combined for a light and tender texture.
3. Fresh Lemons are Key
- Use fresh lemon juice and zest for the best, most vibrant lemon flavor. Bottled lemon juice won’t give you the same brightness.
4. Let the Cake Cool Completely
- Make sure the cake is fully cooled before adding the cream cheese glaze, or the glaze will melt and slide off.
5. Store in the Refrigerator
- Due to the cream cheese glaze, store this cake in the refrigerator. Let it come to room temperature before serving for the best texture.
Recipe Variations
1. Blueberry Lemon Cream Cheese Cake
- Fold in 1 cup of fresh or frozen blueberries to the batter before baking for a fruity twist.
2. Lemon Poppy Seed Cake
- Add 2 tablespoons of poppy seeds to the batter for a delightful lemon-poppy seed variation.
3. Lemon Cream Cheese Bundt Cake
- Bake this cake in a Bundt pan for a beautiful presentation. Just adjust the baking time to 50-60 minutes.
4. Gluten-Free Lemon Cream Cheese Cake
- Replace the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.
5. Strawberry Lemon Cream Cheese Cake
- Add diced fresh strawberries to the batter for a refreshing lemon-strawberry combination.
FAQs: Lemon Cream Cheese Cake
1. Can I Use Low-Fat Cream Cheese?
- Yes, you can use low-fat cream cheese, but the texture of the cake and glaze may be slightly less rich and creamy.
2. Can I Freeze This Cake?
- Yes! You can freeze the unglazed cake. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before glazing and serving.
3. What’s the Best Way to Store Leftovers?
- Store leftover cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
4. Can I Make This Cake Without the Glaze?
- Absolutely! The cake is delicious on its own, but the cream cheese glaze adds a nice touch. You can also dust the cake with powdered sugar if you prefer.
5. Can I Use a Different Citrus Fruit?
- Yes! You can swap the lemon for lime or orange for a different citrus flavor.
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