Lemon Cream Cheese Loaf Cake
Introduction
The Lemon Cream Cheese Loaf Cake is a delightful combination of soft, moist cake and a rich, creamy filling. This cake is perfect for any occasion, offering a balance of sweet, tangy flavors with a buttery crumb. It’s an easy yet impressive treat that feels like a cross between a cake and a cheesecake, perfect for brunches, afternoon tea, or a simple dessert.
Ingredients
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set aside.
- Make the Cake Batter:
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, lemon juice, and zest until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Assemble the Loaf: Pour half of the cake batter into the prepared loaf pan. Spread the cream cheese filling evenly over the batter. Top with the remaining cake batter, spreading gently to cover the filling.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with foil.
- Cool and Glaze: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. If desired, drizzle with lemon glaze.
Lemon Glaze: Whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency as needed.
Methods
- Creaming Method: Beating the butter and sugar until fluffy helps create a light and tender crumb.
- Layering: Pouring batter and filling in layers allows the cream cheese to stay distinct and creamy in the loaf.
History
The Lemon Cream Cheese Loaf Cake is a modern twist on classic pound cake recipes that date back to the 18th century. The addition of cream cheese filling and citrus highlights adds a luscious texture and bright flavor, elevating the traditional loaf to something extraordinary.
Benefits
- Mood-Boosting: The lemon zest and juice add a fresh, uplifting flavor that can enhance mood.
- Protein-Rich: Thanks to the cream cheese and eggs, this loaf offers a bit of protein compared to regular cakes.
- Calcium Content: The dairy elements provide calcium, beneficial for bone health.
Formation
The cake bakes up beautifully golden, with creamy swirls running through it. The glaze adds a shiny finish and extra punch of lemon.
Conclusion
This Lemon Cream Cheese Loaf Cake is a delightful addition to any dessert table. It combines the best of both worlds: the comforting softness of cake and the rich creaminess of cheesecake, making it an all-time favorite.
Nutrition (per slice, approximate)
- Calories: 320
- Protein: 5g
- Carbohydrates: 38g
- Sugars: 22g
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Fiber: 1g
- Calcium: 50mg
For the Lovers of Lemon Cakes
Lovers of lemon desserts will adore the tangy sweetness and creamy texture. Perfect for gatherings, this cake is sure to win over everyone who loves the classic pairing of lemon and cream cheese.
Enjoy this luscious cake with a cup of tea or coffee, and let its zesty flavors brighten your day!