A cake is not lemon cake if it is not lemony enough.This cake is a great dessert with abundance of lemon flavor, it’s moist and really easy to make. If you like lemon, then this is for you!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Ingredients
- Zests of 2 lemons
- Juice of 2 lemons (about 1/3 cup)
- 1 oz instant lemon pudding powder
- 4 oz cream cheese at room temperature
- 1 cup granulated sugar
- 1 ½ stick (¾ cups) unsalted butter softened at room temperature plus extra to butter the pan
- 1 ½ cups all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla
- 3 eggs
Lemon frosting
- 1 cup powdered sugar
- 3 to 4 tbsp fresh lemon juice
Instructions
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Preheat oven to 350°F.
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In a bowl, mix the dry ingredients such us flour, baking powder, baking soda, salt and instant lemon pudding powder. Set aside.
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In another bowl, cream together, butter. Sugar and cream cheese for about 2 to 3 minutes. You can use a wooden spoon or a stand mixer.
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Add vanilla and eggs one at the time. Make sure to mix between the eggs.
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Squeeze in the juice of two lemons and add the zests, then mix well.
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Pour in the dry ingredients and mix until just combined.
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Slightly butter an 8” x 4” loaf pan(used in this recipe) or a 9”x5” loaf pan.
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Pour the batter in the loaf pan. Since the batter is thick, try to smooth out the surface with a spoon to make it even.
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Bake for 1 hour or until a toothpick comes out clean if inserted in the middle of the cake. You may need to cover the cake with aluminum paper in the last 15 minutes, if it starts to brown.
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Let cool completely.
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Mix the frosting ingredients, make sure to add lemon juice one spoon at the time, until obtain a smooth texture.
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Once the cake is cooled, pour the frosting on top, and spread it evenly. Let it set.
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Enjoy.