The Lemon and Cheese Cream Cake is a luscious and tangy dessert that combines the zesty flavor of lemons with the rich creaminess of cheese frosting. This cake is a delightful treat that tantalizes the taste buds with its sweet and citrusy notes, making it perfect for any special occasion or simply as a delightful indulgence.

The history of lemon-flavored cakes can be traced back to ancient civilizations, where lemons were a prized fruit for their refreshing taste and aromatic qualities. Over the centuries, lemon cakes became popular in various cultures, with different variations and adaptations emerging to suit local tastes and preferences.

The addition of cream cheese frosting to lemon cakes became a popular combination in the United States during the 19th and 20th centuries. Cream cheese frosting, known for its creamy texture and tangy flavor, provided the perfect complement to the zesty and citrusy taste of lemon cakes.

The Lemon and Cheese Cream Cake recipe offered here is a modern take on this classic combination. It brings together the moist and flavorful lemon cake with a creamy and luscious cream cheese frosting, creating a harmonious balance of tastes and textures.

INGREDIENTS

• 2 cups sugar
• 2 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 tablespoon pure vanilla extract
• 2 eggs
• 1/2 cup oil
• 1 cup milk
• 1 cup boiling water
• 2 1/2 teaspoons lemon extract
• Zest & juice of 1 lemon

Frosting:

• 1 cup unsalted butter, room temperature
• 8 ounces cream cheese, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoons lemon extract
• 3 1/2 cups powdered sugar

Candied Lemon Topping:

• Lemon, cut into 1/4-inch slices
• 1/2 cup sugar
• 1/2 cup water

INSTRUCTIONS

1. In a small saucepan, stir the sugar and water together until the mixture becomes clear. Drop in the slices of lemon and allow them to cook in the syrup for 1 minute before taking the mixture off the heat. Refrigerate until you are ready to frost your cake.
2. Heat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
3. In a large bowl, combine all the dry ingredients. Add eggs, milk, oil, vanilla, lemon extract, and lemon zest and juice.
4. Beat with a hand mixer on medium speed for 2 minutes. Stir in the boiling water (the batter will be thin). Pour into the prepared cake tins.
5. Bake for 30-35 minutes, or until a knife comes out clean in the center.
6. In a large bowl, beat the cream cheese, butter, vanilla, lemon extract, and salt with a hand mixer on medium-high speed.
7. Add the powdered sugar in 3 additions, beating in between each time.
8. Place a dollop of frosting on a cake stand (this will hold the cake and prevent it from sliding). Place a layer of cake on the stand, frost the top with the lemon cream cheese frosting, then a thick layer of jam.
9. Place the second layer of cake on top. Frost the sides before frosting the top. Add on your candied lemon slices as a decorative garnish.

The Lemon and Cheese Cream Cake is now ready to be served and enjoyed, providing a delightful burst of lemony freshness combined with the creamy goodness of the cheese frosting. With its appealing appearance and delectable taste, this cake is sure to be a hit at any gathering or celebration.