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Tangy lemon cake with a rich cream cheese filling: a perfect citrus treat

Tangy lemon cake with a rich cream cheese filling: a perfect citrus treat

Delight in the tangy flavors of this tangy lemon cake, accompanied by a rich and creamy lemon-infused cream cheese filling. This cake features a lemon buttery base that is perfectly complemented by a layer of creamy, tangy cream cheese. The combination of fresh lemon zest and juice gives this cake a vibrant citrus flavor, making it a refreshing and irresistible treat for any occasion. Each bite offers the perfect balance of sweet and tangy, with a succulent texture that melts in your mouth.

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Why you'll love this: You'll love this lemon cake for its bright, tangy flavor and creamy texture. The combination of a sweet, buttery lemon base and a rich cream cheese filling creates a delicious dessert that is both refreshing and indulgent. The addition of fresh lemon zest and juice enhances the citrus flavor, making each bite burst with freshness. This cake is easy to make and is sure to impress with its elegant presentation and delicious taste. Whether you're a lemon lover or just looking for a delicious dessert, this cake will not disappoint.

Perfect occasion: This lemon cake is perfect for any special occasion, like birthdays, holidays, or dinner parties. It's also a great choice for afternoon tea, brunch, or a weekend baking project. The refreshing citrus flavor makes it an ideal dessert for spring and summer, while its creamy texture and rich taste make it equally enjoyable all year round. Serve it at your next gathering and watch it become a crowd favorite.

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Decorating Tips: For an elegant presentation, sprinkle the cooled cake with powdered sugar before serving. You can also add a drizzle of lemon glaze made with powdered sugar and lemon juice for extra sweetness and visual appeal. Fresh lemon slices or zest can be used to garnish the top, adding a pop of color and enhancing the citrus theme. If you're feeling creative, consider decorating with edible flowers or a sprinkle of chopped nuts.

Ingredients (for a 22 cm pan):

For the cake:

  • 110 g unsalted butter, softened
  • 150 g) sugar
  • 1 large egg
  • 2 tablespoons lemon zest
  • 2 tablespoons of lemon juice
  • 160 g all-purpose flour
  • 1 teaspoon of baking powder
  • A pinch of salt

For the lemon cream:

  • 200 g fresh cheese, at room temperature
  • 150 g) sugar
  • 1 large egg
  • 100 g cold heavy cream
  • Zest of 1 lemon
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Instructions:

Prepare the cake base:

  1. Preheat your oven to 175°C (347°F). Butter and line the bottom of a 22cm cake tin with baking paper.
  2. In a large bowl, beat the softened butter with the sugar until light and fluffy.
  3. Add the egg, lemon zest and lemon juice and mix until well combined.
  4. In another bowl, sift together the flour, baking powder and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until completely incorporated.
  6. Spread the batter evenly into the prepared cake pan, pressing it lightly into the sides to create a small rim. Put aside.

Prepare the lemon cream:

  1. In a medium bowl, beat the cream cheese with the sugar until smooth and creamy.
  2. Add the egg and lemon zest, mixing until completely incorporated.
  3. Finally add the cold heavy cream and beat until the mixture is smooth and slightly thickened.
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Assemble and bake:

  1. Pour the lemon curd mixture over the cake base, spreading it evenly.
  2. Bake in the preheated oven for 35 to 40 minutes or until the top is golden brown and slightly puffed.
  3. Let the cake cool to room temperature, then refrigerate for about 2 hours to set.

Serve:

  1. Once cooled, dust the top of the cake with powdered sugar before serving.

Enjoy your tangy lemon cake with a rich cream cheese filling!

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