Lemon Cream Cake

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

1. Heat oven to 325 degrees.

2. In a medium bowl, add cream cheese and sugar.

3. Using a hand mixer cream together and set aside.

4. In a medium bowl, sift together flour, salt and baking powder.

5. In a stand up mixer on medium low *or you could use a hand mixer, cream together butter, zest and sugar until fluffy.

6. 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.

7. In a 1 cup measuring cup, add milk and lemon juice and set aside.

8. Slowly add in the dry mix to mixer.

9. Once that is all incorporated, add your lemon/milk mixture. Mix until you have a cake batter consistency.

10. Pour cake mix into a 9 x 9 sprayed pan.

11. Add the cream cheese mix by spoonfuls and then spreading it out/slightly mixing it with the cake mix.

12. Place in oven for about 50-60 mins or until cake is set and top is slightly browned.

13. Remove from the oven and let cool for 10 mins.

14. 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.