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Creamy Lemon Cake

Feb 04, 2019 0 comments
Creamy Lemon Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Recipe adapted from Jennifer from seasonsandsuppers.ca

Ingredients

For the cream cheese filling:

  • 8 oz cream cheese at room temperature
  • 1 cup icing/confectioners' sugar
  • 3 Tbsp unsalted butter melted and slightly cooled
  • 1 large egg
  • 1/2 tsp vanilla
  • Zest of 1 lemon
  •  Juice of 1 lemon

For the Cake:

  • 2/3 cup Daybreak Mill's Extra Light Pastry
  • 1/3 cup cane sugar
  • 2 tsp baking powder
  • 1/8 tsp salt reduced to a pinch if using salted butter
  • 1/2 cup unsalted butter melted and slightly cooled
  • 2 large eggs
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1/2 tsp vanilla

For garnish:

  • Additional icing/confectioners' sugar

Instructions

  1. Preheat oven to 325F (160C). Prepare an 8-inch springform pan or square baking dish. If you using a square dish, cut two strips of parchment paper long enough to hang over the end of your dish. That way you can pop the cake out nicely to put on display. Grease the dish and parchment paper.

    *Baking sheet is recommended if using a springform pan, as some small amount of butter may leak out during baking.

  2. Prepare the filling: In a large bowl with an electric beater or the bowl of a stand mixer with a paddle attachment, beat the cream cheese on medium-high speed for about 5 minutes, until smooth and creamy.
  3. Add the icing sugar and beat for another 2 to 3 minutes. Add the egg and beat until completely combined, about 1 minute. Add the melted butter, vanilla, lemon zest, and lemon juice. Beat until completely combined, about 1 minute. Set aside.
  4. Prepare the cake batter: In a large bowl, whisk together the flour, white sugar, baking powder, and salt. Whisk in melted (cooled) butter, eggs, lemon juice, vanilla, and lemon zest just until combined. Do not overmix.
  5. Pour the cake batter evenly into the prepared springform pan. Spread to the edges and level batter. Carefully pour the filling mixture evenly over the cake batter, spreading it to within about 1/2 inch of the edge of the pan, leaving that 1/2-inch around the outside with just bare cake batter visible.
  6. Bake for about 30-35 minutes, or until the outside edges of the cake is lightly golden and the center of the cake is set. You can test with a cake tester around the outside edges, but not in the center, as it is mostly cream cheese. You want the center to be set, so you can test by moving the pan a little to see how jiggly the center is.
  7. Allow cake to cool in the pan for 5-10 minutes, then run a knife around the edges and carefully remove the outer ring. Allow to cool completely at room temperature for 1 hour, then transfer to a serving plate and refrigerate to chill before serving.
  8. To serve, serve chilled, with a little sprinkling of icing/confectioners' sugar. Remember, if the cake is hot the sugar will go bye bye!


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