Very delicious! New way to bake cake! Incredibly delicious and simple cake recipe!

Ingredients

• 250 g Unsalted Butter (softened, room temperature)
• 250 g Cream Cheese (softened, room temperature)
• 240 g Granulated Sugar (approximately 1.5 cups)
• 4 Eggs (large, room temperature)
• 180 g Plain Flour (about 1.5 cups, sifted)
• 10 g Baking Powder (approximately 2 teaspoons)
• 5 g Vanilla Sugar (about 1 teaspoon)
• 1 Lemon Zest (finely grated from a fresh lemon)

Instructions

1. Preheat Oven & Prepare Pan

   Set the oven to 180°C (356°F) and let it preheat while you gather and measure all ingredients. Grease the cake tin well and line the bottom with parchment paper.

   Time: PT5M

   Temperature: 180°C

2. Cream Butter and Cream Cheese

   In a large mixing bowl, beat the softened butter and cream cheese together on low speed until smooth and pale.

   Time: PT5M

3. Add Sugar

   Add the granulated sugar to the butter‑cream cheese mixture and continue beating on low speed until fully incorporated.

   Time: PT3M

4. Incorporate Eggs

   Add the eggs one at a time, beating briefly after each addition to fully combine before adding the next.

   Time: PT4M

5. Fold in Dry Ingredients & Flavorings

   Sift the plain flour together with the baking powder into a separate bowl. Add the vanilla sugar and lemon zest, then gently fold the dry mixture into the wet batter until just combined.

   Time: PT5M

6. Transfer Batter to Tin

   Pour the batter into the prepared cake tin, smoothing the top with a spatula.

   Time: PT2M

7. Bake the Cake

   Place the tin in the preheated oven and bake for 40‑45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.

   Time: PT45M

   Temperature: 180°C

8. Cool & Unmold

   Allow the cake to cool in the tin for about 10 minutes, then run a thin knife around the edges and remove the cake. Transfer to a cooling rack to cool completely.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

0.5 g