Lemon Cake
2 cups flour
1/2 tsp salt
2 tsp baking powder
2 tbsp lemon zest (about 3-4 lemons depending on size)
1/2 cup or 1 stick of butter, softened
3/4 cup sugar
2 tsp vanilla
2 eggs, room temp
1/3 cup lemon juice
Cream Cheese
8oz cream cheese, room temp
1/2 cup sugar
Lemon Glaze
1 cup powdered sugar
2 tbsp lemon juice
Heat oven to 325 degrees.
In a medium bowl, add cream cheese and sugar.
Using a hand mixer cream together and set aside.
In a medium bowl, sift together flour, salt and baking powder.
In a stand up mixer on medium low *or you could use a hand mixer, cream together butter, zest and sugar until fluffy.
Add 1 egg at a time then the vanilla extract and mix together until well incorporated. *don’t forget to scrap the bowl as you go to ensure everything mixes correctly.
In a 1 cup measuring cup, add milk and lemon juice and set aside.
Slowly add in the dry mix to mixer.
Once that is all incorporated, add your lemon/milk mixture. Mix until you have a cake batter consistency.
Pour cake mix into a 9 x 9 sprayed pan.
Add the cream cheese mix by spoonfuls and then spreading it out/slightly mixing it with the cake mix.
Place in oven for about 50-60 mins or until cake is set and top is slightly browned.
Remove from the oven and let cool for 10 mins.
Drizzle lemon glaze on top and enjoy!
Notes/Quick Tips:
if you do not have enough lemon zest, add 1 tsp lemon extract.
Some ovens may vary- it could take longer than 60 mins just keep checking it using a knife or toothpick through the center.
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