Imagine a dessert that's so irresistibly tangy, so delightfully moist, and so ridiculously easy to make that it'll become your go-to recipe for every occasion. This Easy Lemon Cake with Cream Cheese Glaze is not just a cake—it's a slice of sunshine that promises to brighten your day and impress everyone who takes a bite. Whether you're a baking novice or a seasoned pro, this recipe is your ticket to creating a show-stopping dessert that looks and tastes like it came straight from a professional bakery.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan, ensuring even coverage to prevent sticking.
- In a medium mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt to create a uniform dry mixture.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Fold in lemon zest and lemon juice, stirring gently to distribute evenly throughout the batter.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cake from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the cream cheese glaze, beat softened cream cheese in a bowl until smooth. Gradually add powdered sugar and lemon juice, mixing until the glaze reaches a pourable consistency.
- Once the cake is completely cooled, pour the cream cheese glaze over the top, allowing it to drip down the sides naturally.
- Let the glaze set for 10-15 minutes before slicing and serving. Optionally, garnish with additional lemon zest.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and cream cheese are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake tender and light.
- Zest is Best: Use fresh lemon zest for the most vibrant citrus flavor—avoid the bitter white pith.
- Check for Doneness: A toothpick inserted in the center should come out clean, but don't overbake.
- Cooling is Crucial: Let the cake cool completely before glazing to prevent the cream cheese glaze from melting.
- Glaze Consistency: If your glaze is too thick, add a little more lemon juice; if too thin, add more powdered sugar.
- Storage Tip: Store the cake in the refrigerator and bring to room temperature before serving for the best flavor and texture.
Nutrition Facts
Calories: 359kcal
Carbohydrates: 57g
Protein: 5g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 59mg
