Ingredients
Scale
- 8 oz (226 g) cream cheese, at room temperature
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 1/2 cups (325 g) powdered sugar
- 1 tbsp (10 g) lemon zest
- 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (150 g) granulated white sugar
- 2 tbsp (20 g) lemon zest
- 6 tbsp (84 g) unsalted butter, softened
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 1/2 tsp vanilla
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1/4 cup (60 ml) fresh lemon juice
- 1/2 tbsp (5 g) lemon zest
- 2 egg yolks, at room temperature
- 6 tbsp (75 g) granulated white sugar
- tiny pinch of salt
- 1/4 cup (56 g) unsalted butter, cold and cut in cubes
Instructions
- To prepare the cream cheese layer, beat the cream cheese in a bowl until smooth for 1-2 minutes.
- Add the egg and egg yolk, mixing until combined.
- Incorporate half of the powdered sugar and lemon zest, blend, then add the remaining powdered sugar, and mix until smooth. Set aside.
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Combine granulated sugar and lemon zest in a large bowl, rubbing them together to release the lemon flavor.
- Beat softened butter and the sugar mixture until fluffy, approximately 1-2 minutes.
- Add the egg, egg yolk, and vanilla. Beat until mixture is pale and smooth. Scrape the bowl as needed.
- Gradually mix in the flour mixture and buttermilk until a smooth batter forms.
- Spread the batter into the springform pan and layer the cream cheese mixture on top.
- Bake for 35-40 minutes until the center jiggles slightly and the edges are golden brown.
- Cool in the pan on a rack for 45 minutes, then refrigerate for 2 hours.
- For the lemon curd, combine lemon juice, zest, egg yolks, sugar, and salt in a pot, whisk and heat over medium-low for 12-15 minutes, stirring until thickened.
- Remove from heat and whisk in cold butter until melted. Cool completely.
- Once the cake is cooled, transfer to a serving plate and spread lemon curd on top. Enjoy!
Notes
Ensure all ingredients are at room temperature for best results.
This cake can be made a day ahead and chilled; serve at room temperature for optimal flavor.
Try different citrus variations using lime or orange curd for a twist.
Nutrition
- Serving Size: 1 slice
- Calories: 422
- Sugar: 47g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.