Lemon Cream Cake
You won't believe how easy it is to create this refreshing Italian Lemon Cream Cake that will have everyone asking for your secret!
Total time
95 min
Servings
12
Calories
360.7
Category
Desserts
Indulge in the bright, tangy sweetness of our Lemon Cream Cake, a tender and moist dessert perfect for family dinners, lunchbox treats, or weekend baking. This easy-to-follow recipe is kid-friendly and ready in under two hours.
Ingredients
Makes 12 servings
- 1 cream cheese
- 1/2 shortening
- 1 1/4 sugar
- 3 eggs
- 2 lemons, rind of
- 2 1/4 all-purpose flour
- 3 baking powder
- 1 salt
- 1 milk
- 1/4 lemon juice
- 1/3 sugar
Method
Preheat oven to 350 degrees.
In large mixing bowl, blend cream cheese and shortening until creamy.
Beat in 1 1/4 cup sugar until light and fluffy.
Add eggs, one at a time, beating well after each.
Add lemon peel, flour, baking powder, salt and milk.
Blend at low speed just until thoroughly blended, scraping bowl occasionally.
Pour batter into generously greased 10-inch Bundt or tube pan.
Bake 45-50 minutes .
Combine lemon joice and 1/3 cup sugar.
Pour over hot cake, allowing it to run down edges between cake and pan.
Cool 30 minutes, then remove cake from pan.
If desired, sprinkle with powdered sugar.
Cook's notes
- For best results, bring cream cheese and eggs to room temperature before mixing.
- Grate lemon zest finely to avoid stringy bits in the batter.
- Pour the lemon-sugar glaze over the warm cake to maximize absorption and flavor.
Easy swaps
- Instead of shortening, use unsalted butter (softened)
- Instead of all-purpose flour, use gluten-free 1-to-1 baking flour
- Instead of milk, use buttermilk or almond milk for a tangier flavor
Frequently asked
Can I use cream cheese spread instead of block cream cheese?
No, block cream cheese provides the right texture. Spreads contain added liquid and may affect cake density.
What if I don't have a Bundt pan?
You can use a 9x13-inch baking pan; adjust baking time to 30-35 minutes and check with a toothpick.
Can I make this cake ahead of time?
Yes! The cake tastes even better the next day as the lemon glaze soaks in. Store covered at room temperature.
