A delicious marriage of lemon cake with lemon cheesecake, all in one delicious cake!
Ingredients
For the cream cheese filling:
8 oz. full-fat cream cheese, at room temperature **do not use light, reduced fat or no fat cream cheese
1 cup icing/confectioners’ sugar
3 Tablespoons unsalted butter, melted and slightly cooled
1 large egg
1/2 teaspoon vanilla
Zest of 1/2 lemon
2 Tablespoons lemon juice, freshly squeezed
For the Cake:
2/3 cup all-purpose flour, spooned and levelled
1/3 cup granulated white sugar
2 teaspoon baking powder
1/8 teaspoon salt, reduced to a pinch if using salted butter
1/2 cup unsalted butter, melted and slightly cooled
2 large eggs
Zest of 2 small or one large lemons
2 Tbsp lemon juice, freshly squeezed
1/2 tsp vanilla, or vanilla bean paste
For garnish:
Additional icing/confectioners’ sugar
Instructions
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