Lemon Cake with a tangy cream cheese layer and a sweet, buttery crumb topping. This moist lemon cake truly shows the simple pleasures of life.
Keyword: lemon cake
Author: Stine Mari | Ginger with Spice
Cream Cheese Layer
8ozcream cheeseor greek yoghurt. 230g
1/2lemonjuice. About 1-1.5 tbsp
1 1/2cupsall purpose flour190g
1/2cupvegetable oile.g. canola. 125ml
1/2cupgreek yoghurt125g. Could also use sour cream or ricotta
1 1/2lemonjuice. About 3 tbsp
zest of one lemonabout 1 tbsp
3tbspcold butterin small cubes. 60g
powdered sugarfor dusting
Prepare: Preheat oven to 350F (175C) and prepare a small baking dish (around 8" x 8" or 20cm x 15cm) with parchment paper. Leave some extra paper out on the sides to make it easier to pull the cake out of the pan.
Mix dry ingredients: In a medium bowl whisk together the dry ingredients for the cake batter; flour, baking powder, baking soda and salt.
Mix wet ingredients: In another bowl and using an electric mixer, mix together the vegetable oil and sugar, then add in the egg, and mix well. Add in the greek yoghurt, lemon juice and zest. Mix on medium speed until smooth and creamy.
Fold together: Fold the dry ingredients into the wet, using a spatula. Adding flour in smaller increments will make it easier to make sure it is completely combined without beating out the air of the eggs. This results in a light and airy cake. Pour the cake batter into the prepared baking pan.
Make the cream cheese layer: Combine all the ingredients for the cream cheese layer in a small bowl, and pour over the cake batter. Be careful as to not mix the cake batter into the filling. Just use a spatula and carefully spread the filling almost until the edges.
Make the crumb topping: Chop the butter into smaller pieces, and add into a bowl with flour, sugar and salt. Use two forks or a pastry cutter and cut the butter into the flour mixture. Continue cutting the butter until it resembles peas in size and the flour is nicely incorporated. Pour over the cake.
Bake: Bake the cake at 176C (350F) for around 45 minutes* or until the middle has set when you wiggle the baking pan.
Let the cake cool in the pan before taking it out and dusting it with powdered sugar. Ready to serve!
* It has taken me both 45 minutes but also 1 hour in another oven, so just keep an eye on it. If it's not done, it's not done. Just keep going. If you know you've got a very hot oven check it after maybe 35 minutes.Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see! Author: Stine Mari from Ginger with Spice Recipe adapted from: Lovely Little Kitchen
Serving Size 1 piece
Servings Per Container 10
Amount Per Serving
Calories 413Calories from Fat 212.4
% Daily Value*
Total Fat 23.6g36%
Saturated Fat 9.8g49%
Trans Fat g
Total Carbohydrate 45.6g15%
Dietary Fiber 0.8g3%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.
Find the recipe here: https://www.gingerwithspice.com/lemon-tea-cake/