Lemon Cream Cheese Cake (Printer-Friendly Version)
Moist cake featuring creamy cheese and fresh lemon for a perfect balance of sweet and tart.
# Required Ingredients:
→ Cake Base
01 -
1 box yellow cake mix
02 -
240 milliliters water
03 -
115 grams unsalted butter, melted
→ Cream Cheese Layer
04 -
225 grams cream cheese, softened
05 -
120 grams powdered sugar
06 -
240 grams lemon curd
07 -
1 tablespoon lemon zest
08 -
1/2 teaspoon vanilla extract
# Step-by-Step Instructions:
01 -
Preheat oven to 175°C. Grease a 23×33 cm baking dish with butter or cooking spray to prevent sticking.
02 -
In a mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy, scraping the sides as needed.
03 -
Mix lemon curd, lemon zest, and vanilla extract into the cream cheese mixture until fully incorporated and bright yellow in color.
04 -
In a separate bowl, stir together yellow cake mix and water until just combined, avoiding overmixing to maintain a light texture.
05 -
Pour cake batter evenly into the prepared baking dish. Spoon dollops of the cream cheese mixture over the batter and gently swirl with a spatula to create a marbled effect.
06 -
Drizzle the melted unsalted butter evenly over the entire surface to create a crisp, golden topping during baking.
07 -
Bake in the preheated oven for 35 to 40 minutes until edges are golden brown and a toothpick inserted in the center comes out clean.
08 -
Allow to cool for 15 minutes to let the flavors meld before serving. Pairs well with vanilla ice cream or whipped cream.
# Handy Cooking Tips:
01 -
Ensure cream cheese is softened to room temperature for smooth mixing. Avoid overmixing the cake batter to maintain a tender texture.
02 -
Grease baking dish thoroughly to prevent sticking. Cooling the cake before slicing helps maintain its structure.