Lemon Cake with Cream Cheese Frosting

A lovely lemon cake with cream cheese frosting.

Well after a little (almost 2 year!) break I had a massive urge to get back to this blog and to get creating some fresh new content.

Back in October 2019 I posted these delicious oreo brownies  and then I’m not too sure what happened, other than I maybe wasn’t at my happiest and wasn’t feeling too inspired.

Hopefully this will be the first of many posts in 2021! I’m also planning to be a lot more active on my instagram.

I’m starting with this sweet little lemon cake.

This is a light and moist loaf cake made with some sunny lemons and using a simple pound cake style recipe.

It is topped with a classic drizzle topping (sugar and freshly squeezed lemon juice) giving it a gorgeous crunchy top.

And because I couldn’t stop at just a classic lemon drizzle on top of that, we have a way too delicious cream cheese frosting on top, swirled with a zesty lemon curd.

Lemon Cake with Cream Cheese Frosting

Lemon Cake with Cream Cheese Frosting Recipe:

ingredients:

cake –

drizzle topping –

frosting –

  •  60g unsalted butter (at room temperature)
  •  250g cream cheese
  •  juice of half a lemon
  •  zest of 2 lemons
  •  625g of icing sugar
  • generous pinch of salt
  • approx 2 tbsp lemon curd (optional)

method:

for the cake –

  • Preheat the oven to 180C/ (160C fan)/ 350F / gas mark 4 & line a loaf tin with baking paper.
  • Beat together the butter and sugar until super light and creamy, then add the eggs, and beat into the mixture until fluffy.
  • Stir in the flour & salt until just combined, followed by the lemon zest.
  • Spoon the mixture into the prepared tin and level the top with a spoon.
  • Bake for 45-50 mins until golden & a skewer inserted into the centre of the cake comes out clean.
  • Remove the cake from the oven & mix together the lemon juice and caster sugar in a bowl or jug.
  • Prick the top of the warm cake all over with a skewer or fork, then pour over the drizzle topping.
  • Leave to cool completely in the tin, before removing to ice.

For the frosting:

  • Beat together the butter & cream cheese until smooth and creamy, then stir in the lemon juice and salt.
  • Gradually beat in the icing sugar until super smooth and fully combined.
  • Dollop onto the cake and smooth over with a pallet knife.
  • Optional – swirl in some lemon curd to the top for a little extra zesty flavour.

Lemon Cake with Cream Cheese Frosting

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