A light and tangy treat that’s sure to brighten your day!
I recently shared this delightful cream cheese and lemon cake on my Instagram, and you loved it! As a big fan of lemon cake myself, I adore how the bright, zesty lemon flavor complements the creamy softness from the cream cheese in this recipe.
This cake is wonderfully tender and moist thanks to the cream cheese, and it has just the right balance of tanginess and sweetness. Though I haven’t tested this exact recipe myself yet, I’m confident it’s a winner.
Ingredients (for 8 mini cakes):
For the Cake:
- 130g unsalted butter, softened
- 110g Philadelphia cream cheese, softened
- 145g granulated sugar
- 1g salt
- 120g whole eggs (about 2 large eggs)
- 34g egg yolk (about 2 large yolks)
- 170g cake flour
- 5g baking powder
- 17g fresh lemon juice (about 1 medium lemon)
- 4g lemon zest (about 1 large lemon)
For the Lemon Glaze:
- 155g powdered sugar
- 30g fresh lemon juice
Instructions:
- Prepare the cake batter:
In a mixing bowl, beat the softened butter and cream cheese together using a hand mixer until smooth and creamy. - Add the sugar, lemon zest, and salt, and continue to whisk until the mixture is light, shiny, and fluffy.
- Gradually add the eggs and egg yolks, mixing well after each addition to keep the batter smooth.
- Sift together the cake flour and baking powder. Fold the dry ingredients gently into the batter using a spatula.
- Stir in the fresh lemon juice until fully incorporated.
- Bake the cakes:
Preheat your oven to 160°C (320°F) for convection baking.
Fill your mini cake pans about 80% full with the batter.
Bake for approximately 22 minutes, or until a toothpick inserted in the center comes out clean. - Make the lemon glaze:
While the cakes cool, whisk together the powdered sugar and lemon juice until smooth.
Transfer the glaze to a piping bag and drizzle generously over the cooled cakes.
Let the glaze set at room temperature for 10 to 20 minutes.
Storage Tips:
To keep your lemon cream cheese cakes fresh and moist, store them in an airtight container. They’ll keep well at room temperature for 3 to 4 days or can be frozen for up to 1 month.
This lemon cream cheese cake is perfect for a bright, refreshing dessert or a special treat with your afternoon tea. If you try it, I’d love to hear what you think!