Description
A moist, tangy Lemon Cream Cheese Cake with a luscious cream cheese layer and a sweet lemon glaze. Perfect for dessert or special occasions.
Ingredients
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup sour cream
- ½ cup unsalted butter, melted
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tbsp lemon zest
- 1 tsp lemon juice
- 1 egg
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Prepare the Cake Batter: Preheat oven to 350°F (175°C). Line an 8-inch pan with parchment. Whisk flour, sugar, baking powder, baking soda, and salt. In another bowl, mix eggs, sour cream, melted butter, lemon juice, lemon zest, and vanilla. Combine wet and dry ingredients until smooth.
- Make the Cream Cheese Layer: Beat cream cheese with sugar until creamy. Add lemon zest, lemon juice, and egg; mix until smooth.
- Assemble the Cake: Pour cake batter into pan. Spoon cream cheese mixture over top and gently swirl with a knife for marbled effect.
- Bake: Bake 32–38 minutes or until a toothpick in the cake portion comes out clean. Let cool completely.
- Add the Glaze: Whisk powdered sugar with lemon juice and drizzle over cooled cake.
- Serve: Slice and enjoy a moist, tangy, creamy lemon treat.
Notes
- Use full-fat cream cheese for the best texture.
- Ensure cake is completely cooled before glazing to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Dessert, Cake
- Method: Bake
- Cuisine: American