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## 👩🍳 Instructions
1. **Preheat oven** to 350°F (175°C). Grease and flour a 9-inch round or loaf cake pan.
2. In a bowl, whisk together **flour, baking powder, baking soda, and salt**.
3. In another bowl, **cream the butter and cream cheese** together until smooth and fluffy.
4. Add **sugar**, beat until light. Then beat in **eggs, vanilla, lemon zest, and lemon juice**.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Pour batter into the prepared pan and **smooth the top**.
7. **Bake for 40–50 minutes**, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. **Optional**: Mix powdered sugar and lemon juice for a simple glaze. Drizzle over the cooled cake and sprinkle with lemon zest.
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## ✨ Tips for Success
* Use **fresh lemon juice and zest** for the brightest flavor.
* Don’t overmix once the flour is added—this keeps the cake tender.
* For extra lemony goodness, poke holes in the warm cake and drizzle with a bit of lemon syrup before glazing.
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## 💛 Final Thoughts
This **Lemon Cream Cheese Cake** is the kind of dessert that feels like sunshine in every slice. It’s rich but not heavy, tangy but sweet, and elegant without being complicated. Whether you’re serving it at a party or sneaking a slice with your afternoon tea, one thing’s for sure: you’ll never get tired of this perfect citrusy treat.
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Would you like this recipe formatted as a printable card or a version for mini cupcakes? I’d be happy to help!
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