I am rather inspired by lemons at the moment. Yellow brings such happy thoughts and feelings and to me, lemon provides these feelings in edible form. I have a bag of fresh lemons in the my kitchen at the moment, a gift from my mum’s aunt so when mum asked me to bake and afternoon tea cake for her to take to visit her aunt I just had to use the lemons. This recipe for lemon cream cheese cake, which I found at Fig Jam and Lime Cordial, has been pinned on my Pinterest board for a little while now waiting for the perfect occasion. I’ve used sour cream and yoghurt in cakes before to give them added depth and make them nice and moist but I’ve never used cream cheese. Let me tell you I will be using it more regularly. This cake was delicious. I think (and others suggested it in the comments when Celia originally posted the recipe) that you could mix up the flavours really easily. It’s so easy to make – literally about 8 minutes hands-on time then some patience while it’s baking and cooling.
There are only 6 ingredients too. Could it get any easier?
Start by beating the cream cheese, butter and lemon rind together until smooth.
Then add the sugar and keep beating until it’s all incorporated and nice and creamy-looking.
Add the eggs one at a time, waiting until each one is mixed in before adding the other. My batter curdled a little with this step but it didn’t seem to matter.
Use a wooden spoon to mix in the flour in two batches.
Spread the batter into a round holey baking tin (mental blank on what they’re called!). I think it would work well in any tin though. I will experiment and report back. Bake the cake at 175C fan-forced for 30 minutes then reduce the temperature to 150C and cook for another 20-30 minutes. Mine only needed 20 minutes so check it with a cake tester.
Note: I also made two little cupcakes, so I’d have something to taste and they took 25 minutes. They were fantastic so you could definitely use this recipe for little cakes as well.
Leave the cake to rest in the tin for about 10 minutes.
Carefully transfer it to a wire rack to cool. I was scared taking it out of the tin. I have had some disasters in this one but this cake came out so easily.
Serve the cake dusted with icing sugar (mum whisked it away before I could get the icing sugar on). Enjoy!