Half cake, half cream cheese filling, a WHOLE lotta LEMON LOVE!!! As great love stories go, this one is turning up roses! I’d like to point out one thing: no butter. I used non-fat greek yogurt (Chobani of course!) instead to see how it would turn out. This would make a great dessert or breakfast item to share with company and the slices are delightful.
You’ll be happy to know that I had to give the rest away to keep myself from eating it! I love lemon desserts so it was no surprise when this one came to me and all I could think was, “can i make it w/ greek yogurt and will it taste rich and delicious?” If you feel like you need more lemon in your life check out some lovely lemon curd, lemon-licious lemon bars, lightened starbucks lemon loaf, greek yogurt lemon raspberry bread, or oatmeal lemon bars. I think I’ve got this lemon thing covered like a cat in a litterbox!
For the cake -
- 2/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt (heaping)
- 1/2 cup non-fat greek yogurt
- 2 eggs
- juice of one lemon or about 2 TBS
- 1/2 teaspoon vanilla
- zest of one lemon
For the cream cheese filling –
- 8 oz cream cheese, at room temperature
- 3 tablespoons non-fat greek yogurt
- 1 egg
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- zest of 1/2 lemon
- 1 cup confectioners’ sugar
- Preheat oven to 325 degrees. Grease or spray a 9″ springform pan with non-stick spray.
- Make the filling — In a large bowl or bowl of a standmixer, beat the cream cheese on medium-high to high speed for about 5 minutes, until smooth and creamy.
- Add confectioners’ sugar and beat for another 2 to 3 minutes. Add egg and beat until completely combined, about 1 minute. Add butter, both extracts and lemon zest. Beat until completely combined, about 1 minute. Set aside.
- Make the cake — In large bowl, whisk together flour, sugar, baking powder and salt. Whisk in melted butter, eggs, lemon juice, vanilla extract and lemon zest until combined. Do not overmix.
- Pour batter evenly into springform pan. Carefully pour filling mixture evenly over the cake batter to within about 1/2 inch of the edge of the pan. (The filling should cover all but the outer 1/2 inch, at which point the cake batter will be visible.)
- Bake for about 35 to 40 minutes, or until the cake has puffed up and toothpick inserted near edge of cake comes out clean.
- Allow to cool in pan on a wire rack for 10 minutes. Carefully remove springform sides and allow to cool on rack for 1 hour. Transfer to refrigerator and chill completely before serving.
- Serve chilled, with a little sprinkling of confectioners’ sugar.