Name: Lemon Cheese Cream Cake
Prep time: 20 min
Cook time: 26 min
Total time: 1 h
Cuisine: American
Ingredients: 50 g vegetable oil; 50 g milk; 5 eggs; 60 g cake flour; 50 g granulated sugar; 10 g lemon juice; 10 g vanilla extract; 60 g cream cheese (softened); Lemon zest (1 lemon); 10 g lemon juice (half of a lemon); 35 g granulated sugar; 250 g heavy cream

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Lemon Cheese Cream Cake is a light, fluffy dessert that combines a moist cake base with a smooth, tangy lemon cream filling. The layers of cake and cream are perfectly balanced with the refreshing citrus flavor of lemon, making it an ideal dessert for any occasion. With its airy texture and bright lemon notes, this cake is a delicious treat that’s sure to impress.

Why You’ll Love This Recipe

This Lemon Cheese Cream Cake is the perfect blend of creamy and light. The cake is soft and delicate, with a subtle lemon flavor that pairs beautifully with the rich cream filling. The creamy, slightly tangy cheese filling adds an extra layer of indulgence, and the cake is topped off with a garnish of lemon zest for a fresh, vibrant touch. It’s a dessert that’s both refreshing and satisfying!

Ingredients

For the Cake Base:

50 g vegetable oil
50 g milk
5 eggs
60 g cake flour
50 g granulated sugar
10 g lemon juice
10 g vanilla extract

For the Cream:

60 g cream cheese (softened)
Lemon zest (1 lemon)
10 g lemon juice (half of a lemon)
35 g granulated sugar
250 g heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cake Base:

Prepare the cake batter: In a clean bowl, mix the vegetable oil and milk until well combined. Sift in the cake flour and stir until smooth. Add the egg yolks, lemon juice, and vanilla extract, and mix until everything is evenly incorporated.
Whip the egg whites: In another clean bowl, whisk the egg whites with lemon juice, vanilla extract, and sugar until soft peaks form. Take a scoop of the meringue and fold it into the batter. Then, gently fold in the rest of the meringue, mixing until just combined.
Bake the cake: Preheat the oven to 160°C (320°F). Line a 28x28x2.6 cm (11×11 inch) baking tray with a baking mat. Pour the batter into the tray, smooth the surface, and tap the tray several times to release any large bubbles. Use a toothpick to further release air bubbles, then bake for 26 minutes.
Cool the cake: After baking, let the cake cool on a cooling rack. Once cooled, demold the cake and cut it into three equal pieces.

Lemon Cheese Cream:

Make the cream: In a clean bowl, beat the softened cream cheese with sugar until smooth and well combined. Add the lemon zest and lemon juice, and continue to beat until incorporated. Gradually add the heavy cream, then beat until stiff peaks form.

Assemble the Cake:

Layer the cake: Spread a layer of the cream on one piece of cake, then place another piece of cake on top. Repeat this process until all the cake pieces and cream are used up.
Decorate the cake: Garnish the top of the cake with additional lemon zest and cream.
Serve: Cut the assembled cake into 5 equal cubes and serve.

Servings and Timing

Servings: 5
Prep Time: 20 minutes
Cook Time: 26 minutes
Total Time: 1 hour (including cooling time)

Variations

Flavored Cream: Add a few drops of vanilla extract to the cream filling for extra flavor or experiment with other citrus zests like orange or lime.
Berry Topping: Top the cake with fresh berries like raspberries or blueberries for added freshness and color.
Gluten-Free: Substitute the cake flour with a gluten-free flour blend to make this cake gluten-free.

Storage/Reheating

Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the cake for up to 1 month. Be sure to wrap it tightly in plastic wrap and foil. Thaw in the fridge before serving.

FAQs

1. Can I use regular cream cheese instead of softened cream cheese?

Yes, you can use regular cream cheese, but it will need to be softened before mixing to ensure a smooth texture.

2. Can I make this cake ahead of time?

Yes, you can prepare the cake base and cream in advance. Store them separately in the fridge, and assemble the cake the day you plan to serve it.

3. Can I use a different fruit for the cream flavor?

Yes, you can substitute lemon with other fruit juices like lime, orange, or strawberry for a different flavor profile.

4. Can I add more lemon zest to the cake base?

Yes, feel free to add extra lemon zest to the cake base for a stronger citrus flavor.

5. Can I use heavy cream in the cake batter?

Heavy cream is not recommended in the cake batter for this recipe, as milk provides a lighter texture. Use the heavy cream only in the cream filling.

6. How do I know when the cake is done?

The cake is done when it’s lightly golden brown and a toothpick inserted into the center comes out clean.

7. Can I use a different type of flour?

If you don’t have cake flour, you can substitute with all-purpose flour, but the texture might be a bit denser.

8. Can I add a topping to this cake?

Yes, you can add a glaze made from powdered sugar and lemon juice or decorate with candied lemon peel for a decorative touch.

9. Can I make this in a different size pan?

Yes, you can use a different sized pan, but adjust the baking time as necessary. If you use a larger pan, the cake will bake faster, and if it’s smaller, it will take longer.

10. Can I make this cake without the cream cheese?

If you don’t like cream cheese, you can use mascarpone cheese or whipped cream for a lighter topping.

Conclusion

Lemon Cheese Cream Cake is the perfect dessert for those who love light, citrusy flavors. With its delicate cake base, creamy lemon filling, and fresh lemon zest garnish, this cake is as beautiful as it is delicious. Whether you’re serving it for a special occasion or as a treat for yourself, this dessert will brighten any day!