Lemon Cream Cheese Cake Recipe Snack On Meat

A Cake with a Little Secret

My grandson calls this my sunshine cake. It is bright and happy, just like a summer day. The secret is the cream cheese. It makes the cake so soft and rich.

I still laugh at that. The first time I made it, he ate three in one sitting. His smile was covered in lemony glaze. That is the best compliment a baker can get.

Mixing with Love

Start with your butter and cream cheese. Make sure they are soft. This is the most important step. A smooth mix makes a happy cake.

Add the sugar and that lovely lemon zest. Doesn’t that smell amazing? It already smells like a celebration. When you add the eggs, go slow. Patience makes the batter silky.

What is your favorite smell in the kitchen? Is it lemon, vanilla, or something else?

A Little Story from My Kitchen

I once forgot to sift the flour. Oh my. The little cakes were a bit lumpy. They still tasted good, but the texture was not perfect.

So now I always sift. It is a small step that matters. It shows you care about what you are making. Food made with care always tastes better.

The Magic of Baking

Watch them rise in the oven. It is like magic. Your kitchen will fill with a warm, sweet smell. That smell can make any bad day feel better.

Fun fact: The acid in lemon juice reacts with baking powder. This helps our little cakes rise up so nicely! Let them cool completely. I know, it is hard to wait.

Do you like to watch things bake in the oven? I could watch it all day.

The Sweet, Zesty Finish

The glaze is just sugar and lemon juice. Stir it until it is smooth. Then, drizzle it everywhere. More is always better with this glaze.

Let the glaze set for a few minutes. This makes a pretty, shiny top. Sharing something you made yourself is a special kind of happy. It connects you to people.

Keeping Your Cakes Happy

Keep them in a sealed container. They will stay moist for days. You can also freeze them. Then you have a little sunshine ready for a rainy day.

This is a great trick for busy weeks. What is your favorite treat to have waiting in the freezer? I would love to know.

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	130g	softened
Philadelphia cream cheese	110g	softened
Granulated sugar	145g
Salt	1g
Whole eggs	120g (about 2 large eggs)
Egg yolk	34g (about 2 large yolks)
Cake flour	170g
Baking powder	5g
Fresh lemon juice	17g (about 1 medium lemon)	For the cake
Lemon zest	4g (about 1 large lemon)
Powdered sugar	155g	For the glaze
Fresh lemon juice	30g	For the glaze

My Sunshine Lemon Cakes

My kitchen always smells like sunshine when I make these. It reminds me of my grandson, Leo. He always asks for “yellow cakes” when he visits. The cream cheese makes them so soft and rich. They just melt in your mouth. Let’s make some happy little cakes together.

Ingredients

• Soft butter
• Cream cheese
• Sugar
• Lemon zest
• Pinch of salt
• Eggs
• Cake flour
• Baking powder
• Fresh lemon juice
• Powdered sugar (for glaze)

Instructions

Step 1: First, let’s make our batter creamy. Put your soft butter and cream cheese in a bowl. Mix them with your hand mixer until they are smooth. I still laugh at that one time I used cold cream cheese. It made little lumps everywhere! Now we add the sugar, lemon zest, and a pinch of salt. Mix it until it looks fluffy and shiny.

Step 2: Time to add the eggs. Crack your whole eggs and get the yolks ready. Add them to the bowl a little bit at a time. Mix each bit in really well before adding more. This keeps our batter from getting curdled. (My hard-learned tip: Let your eggs sit out of the fridge for a bit first. Cold eggs can make the batter separate.)

Step 3: Now for the dry stuff. Sift your cake flour and baking powder together. This makes the cakes light as a cloud. Gently fold it into your batter with a spatula. No rough mixing! Finally, pour in that fresh lemon juice. Doesn’t that smell amazing? Stir it all until it’s just combined.

Step 4: Let’s get baking. Heat your oven to 160°C (320°F). Spoon the batter into your mini cake pans. Fill them about 80% full. This gives them space to rise into perfect little domes. Bake them for about 22 minutes. You’ll know they’re done when a toothpick poked in the middle comes out clean. What’s your favorite way to test if a cake is done? Share below!

Step 5: The best part is the glaze. While the cakes cool, make the glaze. Just whisk powdered sugar and lemon juice together. It should be nice and thick. Put it in a piping bag and drizzle it over the cool cakes. Let it set for a little while. It’s so hard to wait, I know!

Cook Time: About 22 minutes
Total Time: About 1 hour
Yield: 8 mini cakes
Category: Dessert, Snack

Let’s Mix It Up!

This recipe is like a favorite dress. You can always accessorize it! Here are three fun twists to try. They are all so simple and delicious.

• Berry Swirl: Drop a few fresh raspberries on the batter before baking. They will sink in and make a sweet jammy pocket.
• Lemony Poppy Seed: Stir a big spoonful of poppy seeds into the batter. They add a lovely little crunch and look so pretty.
• Toasty Coconut: Sprinkle shredded coconut on top of the glaze before it sets. It tastes like a tropical vacation.

Which one would you try first? Comment below!

Serving Your Sweet Creations

These little cakes are wonderful all on their own. But you can make them extra special. I love serving them on my favorite floral plate. A few fresh blueberries on the side look so cheerful. A tiny sprinkle of extra lemon zest on top makes it pop.

For a drink, a cup of Earl Grey tea is just perfect. The bergamot and lemon are best friends. If you’re feeling fancy, a glass of cold Moscato wine is lovely. It’s sweet and fruity. Which would you choose tonight?

Keeping Your Cakes Fresh and Happy

These little lemon cakes are best friends with an airtight container. They will stay moist on your counter for three to four days. Just keep them away from the sun. You can also freeze them for a whole month. Wrap each one tightly in plastic wrap first. This keeps them from getting freezer burn.

I once left a cake out on a plate overnight. The next day, it was dry and sad. I learned my lesson about containers that day. Making a double batch is a wonderful idea. You can have a treat now and a treat for later. This is why storing food well matters. It saves you time and makes sure nothing goes to waste. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your cake too dense? Be sure to not overmix the batter. Gently fold in the flour until it just disappears. I remember when I mixed too much. My cake was heavy like a little brick. This matters because gentle folding gives you a soft, fluffy cake.

Is your butter and cream cheese not mixing smoothly? They must be perfectly soft. Leave them on the counter for an hour. If they are too cold, you will get lumpy batter. A smooth start makes a smooth cake. This builds your cooking confidence.

Does your glaze look runny? Just add a bit more powdered sugar. If it is too thick, add a tiny bit more lemon juice. You want it to drizzle nicely. Fun fact: The acid in lemon juice also helps balance the sweetness of the glaze. Which of these problems have you run into before?

Your Quick Cake Questions Answered

Q: Can I make this gluten-free?

A: Yes. Use a gluten-free flour blend made for baking.

Q: Can I make the batter ahead of time?

A: It is best to bake it right away for a good rise.

Q: What if I do not have cake flour?

A: Use all-purpose flour, but your cake will be a bit denser.

Q: Can I make one big cake instead?

A: Yes. Use a regular cake pan. It will need more baking time.

Q: Is the lemon zest optional?

A: No. It gives the cake its brightest, sunshiny flavor. Which tip will you try first?

A Little Note From My Kitchen to Yours

I hope you love baking these sunny little cakes. They always make my kitchen smell wonderful. Sharing food is one of life’s greatest joys. I would be so happy to see your creations. Please show me your beautiful cakes. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.