Lemon Cream Cheese Cake by J'adore

Hello my foodies!!
Today, I came back with a recipe for a cake that I shared on my Instagram and you loved it. It's a cream cheese and lemon cake from @jadore________.
I'm a big fan of lemon cake, I love the tangy taste that lemon brings.
In this recipe, the cream cheese will bring more softness and lightness.
I haven't tested it yet, but I know it's very good.


Pound cake dough

Recipe for 8 mini cakes

  • 130g unsalted butter
  • 110g of Philadelphia cream cheese
  • 145g granulated sugar
  • 1 g salt
  • 120g of eggs
  • 34g of egg yolk
  • 170g cake flour
  • 5g baking powder
  • 17 g lemon juice
  • 4g lemon zest (about 1 large lemon)
  1. Beat soft butter and cream cheese at room temperature with a hand mixer. 
  2. Add the sugar, lemon zest and salt, whisk well until the colour becomes white and shiny and voluminous.
  3. Mix the egg at room temperature and the yolk well, divide it several times, add it to the dough while continuing to whisk it. 
  4. Sift the flour and baking powder and mix with a spatula. 
  5. Add the lemon juice and mix well.
  6. Fill the dough to 80% of the pan and bake in a preheated oven at 160°C (320°F) for 22 minutes (convection oven).

Lemon glaze

  • 155g powdered sugar
  • 30g lemon juice
  1. Mix the icing sugar and lemon juice.
  2. Put it in a piping bag and sprinkle as much as you like over the cooled cake.
  3. Leave it at room temperature for 10 to 20 minutes to allow it to dry naturally.

* Storage: to prevent it from drying out out, store in an airtight container. You can keep it for 3 to 4 days at room temperature or keep it frozen for longer storage. (For about 1 month) 


His social networks:

 Knock yourself out!!!!!!!!!!!!

I hope you like it. Now it's up to you. 

Tag us on instagram amourducake if you made this recipe.

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