you love rich, tangy, and irresistibly moist cakes, then this Lemon Cream Cheese Cake is a must-try! This recipe combines the zesty brightness of lemon with the creamy indulgence of cream cheese, resulting in a dessert that is both refreshing and decadent. The soft, tender crumb, paired with a luscious lemon glaze, makes it perfect for any occasion, whether it’s a special celebration or an afternoon treat with tea.
In this guide, we’ll walk through the step-by-step process of making this cake, including pro tips, variations, FAQs, and serving suggestions to help you create the best Lemon Cream Cheese Cake ever!
Why You’ll Love This Lemon Cream Cheese Cake
- Incredibly Moist: The combination of cream cheese and buttermilk ensures a soft and tender cake.
- Bright & Tangy Flavor: The fresh lemon zest and juice provide a delightful citrusy kick.
- Simple & Easy to Make: Requires basic ingredients and straightforward steps.
- Perfect for Any Occasion: A great choice for birthdays, brunches, or holiday gatherings.
- Irresistible Lemon Glaze: Adds the perfect finishing touch with extra lemony goodness.
Ingredients You’ll Need
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the butter, cream cheese, and sugar together until the mixture is light and fluffy.
Step 4: Add the Wet Ingredients
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Step 5: Combine Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined—do not overmix.
Step 6: Bake the Cake
Pour the batter into the prepared cake pan, spreading it evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool the Cake
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 8: Prepare the Lemon Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Step 9: Drizzle and Serve
Drizzle the glaze over the cooled cake, slice, and serve. Enjoy your moist, tangy Lemon Cream Cheese Cake!
Pro Tips for the Best Lemon Cream Cheese Cake
- Use Room Temperature Ingredients: This helps the batter mix evenly and creates a smoother texture.
- Don’t Overmix the Batter: Overmixing can lead to a dense cake instead of a light, fluffy texture.
- Fresh Lemons Are Best: Avoid bottled lemon juice for the freshest, most vibrant flavor.
- Let the Cake Cool Before Glazing: This prevents the glaze from melting and soaking into the cake too quickly.
- Store Properly: Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Delicious Variations to Try
- Lemon Blueberry Cream Cheese Cake: Fold in 1 cup of fresh or frozen blueberries before baking for an added burst of fruity goodness.
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend.
- Lemon Poppy Seed Cake: Add 1 tablespoon of poppy seeds to the batter for a fun texture and nutty flavor.
- Extra Zesty Version: Increase the lemon zest to 2 tablespoons for a stronger lemon flavor.
- Layer Cake: Double the recipe and stack two cake layers with a cream cheese frosting in between for a special occasion.
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and store it covered at room temperature. Add the glaze before serving for the freshest taste.
2. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the best flavor, but bottled lemon juice can work in a pinch.
3. How do I store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
4. Can I freeze Lemon Cream Cheese Cake?
Absolutely! Wrap the cake tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw at room temperature before serving.
5. What can I use instead of buttermilk?
If you don’t have buttermilk, you can substitute it with ½ cup milk mixed with 1 teaspoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
6. How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly and use parchment paper for easy removal.
Conclusion
This Lemon Cream Cheese Cake is the perfect balance of tangy lemon flavor and creamy richness, making it an ideal dessert for any occasion. Whether you’re a fan of zesty cakes or looking for an easy yet impressive treat, this recipe is guaranteed to satisfy your sweet tooth. The moist texture, paired with a delicious lemon glaze, will leave you craving more. Try this recipe today and experience the perfect citrusy indulgence!