lemon cream cheese cake is more than just a dessert; it is a ray of sunshine on a plate. For me, the very mention of a lemon cream cheese cake conjures images of warm family gatherings, bright spring days, and the delightful tang of citrus cutting through a rich, creamy sweetness. There is a simple magic in baking, especially when it results in something as universally loved as this classic. This recipe brings together the bright, zesty essence of lemon with the comforting richness of cream cheese, creating a truly unforgettable treat that has graced many of my most cherished occasions.
Table of Contents
Why You Will Love This lemon cream cheese cake Recipe
You are going to adore this lemon cream cheese cake recipe for so many reasons. Imagine sinking your teeth into a slice that is perfectly moist, bursting with fresh lemon flavor, and generously crowned with a luscious, tangy cream cheese frosting. It is the kind of cake that evokes a sigh of pure contentment. This recipe balances simplicity with impressive results, ensuring that even a novice baker can achieve a dessert that tastes like it came from a gourmet bakery. It is ideal for celebrations, a cozy afternoon treat, or simply to brighten any ordinary day with its vibrant taste and comforting texture. The harmonious blend of zesty lemon and smooth cream cheese is what truly makes this lemon cream cake stand out.
Ingredients Needed for This lemon cream cheese cake Recipe
Gathering your ingredients is the first delightful step towards creating this incredible lemon cream cheese cake. Using fresh, quality ingredients will truly elevate the flavor profile.
For the Lemon Cake:
- 2 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1 tablespoon fresh lemon zest (from 2 medium lemons)
- ¼ cup fresh lemon juice
For the Cream Cheese Frosting:
- 8 ounces (1 block) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
How to Make This lemon cream cheese cake Recipe
Creating this delightful lemon cream cheese cake is a joyful experience. Follow these simple steps for a perfect bake every time.
- 1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9 inch round cake pans. Line with parchment paper if using round pans.
- 2. In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Set aside.
- 3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 4 minutes.
- 4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- 5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- 6. Fold in the lemon zest and fresh lemon juice until evenly distributed.
- 7. Pour the batter into your prepared baking pan(s). If using a 9×13 inch pan, bake for 30 35 minutes. If using two 9 inch round pans, bake for 25 30 minutes. A toothpick inserted into the center should come out clean.
- 8. Let the cake cool in the pan(s) for 10 minutes before inverting onto a wire rack to cool completely. This step is crucial before applying the frosting.
To Make the Cream Cheese Frosting:
- 9. In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy, about 2 3 minutes.
- 10. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined, then increase to medium high speed and beat until fluffy.
- 11. Stir in the vanilla extract and fresh lemon juice until the frosting is smooth and spreadable.
- 12. Once the cake is completely cool, spread the cream cheese frosting generously over the top and sides of the cake. Slice and serve your beautiful lemon cream cheese cake.
How to Serve This lemon cream cheese cake Recipe
Serving your exquisite lemon cream cheese cake is an art in itself. For a touch of elegance, garnish each slice with a thin curl of fresh lemon zest or a few delicate lemon slices. A sprinkle of powdered sugar can also add a charming finish. This lemon cream cake pairs wonderfully with a hot cup of English breakfast tea or a freshly brewed coffee. For a lighter, more refreshing experience, serve it alongside a glass of sparkling water infused with mint and lemon. It is also an absolute delight with a handful of fresh berries, like raspberries or blueberries, which complement the lemon flavor beautifully.
How to Store This lemon cream cheese cake Recipe
To keep your lemon cream cheese cake fresh and delicious, proper storage is key. Due to its cream cheese frosting, the cake should always be stored in an airtight container in the refrigerator. It will stay fresh and moist for up to 3 4 days when properly chilled. If you wish to freeze the cake, wrap individual unfrosted cake layers tightly in plastic wrap, then in aluminum foil. The frosting can also be frozen separately in an airtight container. Frozen cake layers will last for up to 2 months. Thaw frozen components in the refrigerator overnight before assembling and frosting, or before reheating slices.
Tips to Make This lemon cream cheese cake Recipe
Achieving the perfect lemon cream cheese cake every time involves a few simple tips. Ensure all your dairy ingredients for both the cake and the frosting (butter, eggs, milk, cream cheese) are at room temperature. This helps them incorporate smoothly, creating a more uniform batter and a lump free frosting. Do not overmix the cake batter; mix just until the ingredients are combined to keep the cake tender and moist. For the brightest lemon flavor, always use fresh lemon zest and juice. Zest the lemons before juicing them for ease. When making the frosting, beat the cream cheese and butter until very smooth before adding the powdered sugar to prevent lumps.
Helpful Notes for This lemon cream cheese cake Recipe
When preparing your lemon cream cheese cake, remember that the quality of your lemons makes a big difference. Organic lemons are often preferred for their zest, as they are not treated with waxes or pesticides. If you are using round cake pans, ensure they are of the same size for even baking. For extra tang in your frosting, you can add a tiny pinch more lemon zest along with the juice. A stand mixer makes this recipe a breeze, especially for creaming the butter and sugar and whipping the frosting, but a hand mixer works beautifully too. Always allow the cake layers to cool completely before frosting to prevent a melting disaster. For more baking tips, visit RecipesCharming.
Variation of This lemon cream cheese cake Recipe
While this classic lemon cream cheese cake is perfect as is, it also lends itself beautifully to creative variations. For a summer twist, fold in half a cup of fresh blueberries or raspberries into the cake batter just before baking. This creates a delightful berry lemon cream cake. You could also experiment with other citrus fruits; lime cream cheese cake or orange cream cheese cake offer equally vibrant flavors. Consider adding a layer of lemon curd between the cake layers for an extra burst of intense lemon flavor before frosting. A sprinkle of toasted coconut flakes on top of the frosting adds a tropical flair.
FAQs About This lemon cream cheese cake Recipe
Q: Can I use bottled lemon juice instead of fresh?
A: While fresh lemon juice provides the best, most vibrant flavor, you can use bottled lemon juice in a pinch. However, for the lemon zest, fresh lemons are essential.
Q: Can I make this lemon cream cheese cake ahead of time?
A: Absolutely! This cake actually tastes even better the next day as the flavors meld. You can bake the cake layers a day or two in advance and store them wrapped at room temperature, then frost closer to serving.
Q: How long does lemon cream cheese cake last?
A: When stored properly in an airtight container in the refrigerator, your lemon cream cheese cake will remain delicious for 3 to 4 days.
Conclusion
This lemon cream cheese cake truly is a celebration of simple, beautiful flavors coming together in perfect harmony. Its bright, zesty notes combined with the rich, creamy frosting create a dessert that is both comforting and exhilarating. We encourage you to try this recipe and share the joy of this delightful lemon cream cake with your loved ones. We would love to hear about your baking adventures in the comments below!
Find more baking inspiration on Pinterest.