Lemon Cream Cheese Cake Recipe: Creamy and Citrusy

Lemon Cream Cheese Cake that’s sure to tantalize your taste buds with its sweet and tangy flavors.

If you’re a fan of desserts that strike the perfect balance between creamy and zesty, you’re in for a treat.

It’s perfect for a holiday dessert, a spring picnic with friends, or just because you want to bake something new this weekend. It’s simple, and the lemon flavor is mild, but it’s excellent.

The recipe makes a great-sized cake, so if you want to cut it in half and make a couple of individual cakes, that would also work. In this article, I’ll provide detailed instructions for the recipe.

How To Prepare Lemon Cream Cheese Cake Recipe?

Preparation Time: 20 mins

Cooking Time: 45 mins

Serving Size: 10

Equipment:

• 9-inch round cake pan
• Mixing bowls
• Electric mixer
• Zester
• Measuring cups and spoons

Ingredients For Lemon Cream Cheese Cake Recipe:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• Zest and juice of 2 lemons
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1/2 cup milk

How To Bake Lemon Cream Cheese Cake Recipe

1. Preparing the Cake Batter

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Set it aside.

In another bowl, using an electric mixer, beat the softened butter and granulated sugar until it’s light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the lemon zest, lemon juice, and vanilla extract.

Gradually add the dry ingredients mixture, alternating with the milk. Start and finish with the dry ingredients, mixing until well combined.

2. Creating the Cream Cheese Filling

In a separate bowl, beat the softened cream cheese until smooth and creamy.

Add 1/4 cup of granulated sugar and mix until well combined.

3. Assembling and Baking the Cake

Pour half of the cake batter into the greased cake pan and spread it evenly.

Add the cream cheese filling on top of the cake batter.

Cover the cream cheese layer with the remaining cake batter.

Use a knife to create a marbled effect by gently swirling the two batters together.

Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition Facts Of Lemon Cream Cheese Cake Recipe

Nutrition	Amount
Calories	436 kcal
Carbs	34g
Fat	21g
Sodium	250mg
Protein	5.4g
Cholesterol	81mg
Fiber	0.8g

What Does Lemon Juice Do To Cheesecake?

Lemon juice is an acid that can be used in cheesecake for two reasons. The first is for flavor.

The acidity of the lemon juice balances out the richness of the cheesecake, particularly its high-fat content.

The second reason is that lemon juice can be used as a buffer to inhibit the growth of foreign bacteria and mold spores.

Is Lemon Zest Just Lemon Juice?

No, lemon zest is not just lemon juice. Lemon zest is the outer layer of the lemon peel, and it contains essential oils that give lemons their bright, citrusy flavor.

Lemon juice is the liquid that is extracted from the lemon fruit. Lemon zest is used in many recipes to add a boost of lemon flavor.

It is often used in baking, but it can also be used in savory dishes, such as marinades, sauces, and dressings.

Lemon juice is also used in many recipes, but it has a different flavor and texture than lemon zest.

Lemon juice is acidic and tart, while lemon zest is more flavorful and aromatic.

Can You Use Bottled Lemon Juice Instead Of Lemon Zest?

It’s possible to use bottled lemon juice instead of real lemon zest. Typically, the bottled juice you’ll find at a grocery store is either made with actual citrus fruit itself or an artificial flavor derived from fruit.

In both cases, these are more expensive than real lemons. If you’re using a bottled version of lemon juice, using about one teaspoon per cup of your original recipe will get the job done.

Can I Freeze Cream Cheese Cake?

You can freeze cream cheesecake, but you need to wrap it properly. Wrap the whole cake in plastic wrap and place it in a large zippered freezer bag.

If necessary, trim the exposed part of the cake with a sharp knife, so it is level with the rest before wrapping.

The wrapped cake should be removed from its wrapping and defrosted on your kitchen counter for about one hour before serving.

Can I Bake This Cake In 2 Loaf Pans?

You can bake this lemon cream cheesecake recipe in 2 loaf pans by dividing the batter evenly between the two pans and baking it for about 1 hour.

You can also reduce the baking time to about 30 minutes, but keep an eye on the loaves and ensure they don’t start to brown too much.

Conclusion

This Lemon Cream Cheese Cake is a delightful blend of sweet and tangy flavors, with a creamy surprise in every bite.

Whether you’re enjoying it as a treat for yourself or serving it to guests, this cake is sure to impress.

The lemon cream cheesecake recipe is fantastic. I didn’t think it would be as good as it was, but the lemon combination is fantastic.

The cake turned out to be very fluffy and moist, and the filling wasn’t overly sweet. The lemon flavor works well with the cream cheese and is very mild.

So, put on your apron, start baking, and savor the sweet moments it brings to your table.

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