Lemon Cream Cheese Cake

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
  1. Preheat oven to 325 degrees. Grease or spray a 9″ springform pan with non-stick spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. Bake for about 35 to 40 minutes, or until the cake has puffed up and toothpick inserted near edge of cake comes out clean.
  7. 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.
  8. Serve chilled, with a little sprinkling of confectioners’ sugar.

10 thoughts on “Lemon Cream Cheese Cake

  1. Pingback: Mint Brownie Truffles | Domesticated Academic

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