Very delicious! New way to bake cake! Incredibly delicious and simple cake recipe
Very delicious! New way to bake cake! Incredibly delicious and simple cake recipe! is a easy Western recipe that serves 8. 350 calories per serving. Recipe by Simple Fast Delicious on YouTube.
Prep: 26 min | Cook: 45 min | Total: 1 hr 26 min
Cost: $8.45 total, $1.06 per serving
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
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
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
Add Sugar
Add the granulated sugar to the butter‑cream cheese mixture and continue beating on low speed until fully incorporated.
Time: PT3M
Incorporate Eggs
Add the eggs one at a time, beating briefly after each addition to fully combine before adding the next.
Time: PT4M
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
Transfer Batter to Tin
Pour the batter into the prepared cake tin, smoothing the top with a spatula.
Time: PT2M
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
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
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine, Coconut oil (softened)
- Instead of Cream Cheese: Mascarpone, Ricotta (drained)
- Instead of Granulated Sugar: Caster sugar, Honey (reduce other liquids)
- Instead of Eggs: Egg replacer, Applesauce (1/4 cup per egg)
- Instead of Plain Flour: Cake flour, Gluten‑free flour blend
- Instead of Baking Powder: Baking soda + cream of tartar
- Instead of Vanilla Sugar: Vanilla extract (1 tsp) + sugar
- Instead of Lemon Zest: Orange zest, Lemon extract (1/2 tsp)
Equipment Needed
- Hand Mixer or Stand Mixer
- Mixing Bowls
- Spatula
- Measuring Cups and Spoons
- Fine Mesh Sieve (optional)
- 9‑inch Cake Tin (springform or round)
- Parchment Paper (optional)
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Cream butter and cream cheese until smooth.
- Add eggs one by one, beating after each addition.
- Bake until a toothpick comes out clean and the top is golden.
Chef Tips from the Video
- Room‑temperature butter, cream cheese, and eggs give a smoother batter.
- Sift the flour with baking powder to avoid lumps and ensure even rise.
- Freshly grated lemon zest provides a brighter flavor than bottled juice.
Troubleshooting
Cake is dense and heavy.
Do not over‑mix after adding flour; ensure butter and cream cheese are fully softened before creaming.
Cake collapses in the center after baking.
Make sure the oven is fully preheated and avoid opening the door during the first 30 minutes.
Top becomes too dark before the center is cooked.
Cover the cake loosely with aluminum foil halfway through baking.
Storage
Refrigerator: Cover tightly and store for up to 4 days.
Freezer: Wrap each slice in plastic and foil; freeze for up to 2 months.
Room temperature: Can sit at room temperature for up to 2 hours after baking.
Make-Ahead Tips
- Bake the cake a day ahead; it stays moist when wrapped and refrigerated.
- Freeze individual slices for quick desserts; thaw at room temperature before serving.
Frequently Asked Questions
What is the cultural significance and history of Lemon Cream Cheese Cake in Western baking?
Lemon cream cheese cake blends the classic American cream cheese pound cake tradition with bright citrus flavors that became popular in the mid‑20th century. It is often served at tea parties and casual gatherings, representing a simple yet elegant dessert in Western home cooking.
What are the traditional regional variations of lemon‑flavored cream cheese cake in the United States?
In the Southern U.S., the cake may include a sour‑cream glaze, while in the Northeast it is sometimes topped with a light lemon glaze or powdered sugar. Some New York bakers add a thin layer of raspberry jam for contrast.
How is Lemon Cream Cheese Cake traditionally served in Western cuisine?
It is usually served at room temperature, sliced into wedges, and optionally dusted with powdered sugar or accompanied by fresh berries and a dollop of whipped cream. A slice pairs well with a cup of tea or coffee.
What occasions or celebrations is Lemon Cream Cheese Cake traditionally associated with in Western culture?
The cake is popular for brunches, baby showers, garden parties, and casual celebrations like birthdays or holidays where a light, citrus‑y dessert is desired.
What other Western dishes pair well with Lemon Cream Cheese Cake?
Pair it with fresh fruit salads, a light vanilla custard, or a scoop of vanilla ice cream. For a savory contrast, serve alongside a cheese platter featuring mild cheeses.
What are the authentic traditional ingredients for Lemon Cream Cheese Cake versus acceptable substitutes?
Authentic ingredients include unsalted butter, full‑fat cream cheese, granulated sugar, eggs, plain flour, baking powder, vanilla sugar, and fresh lemon zest. Substitutes can be margarine for butter, mascarpone for cream cheese, honey for sugar, and lemon extract for zest, though flavor and texture may vary.
What are the most common mistakes to avoid when making Lemon Cream Cheese Cake?
Common errors include over‑mixing after adding flour, using cold butter or cream cheese which creates lumps, and opening the oven door too early which can cause the cake to collapse. Also, under‑baking leads to a soggy center.
Why does this Lemon Cream Cheese Cake recipe use low‑speed mixing for the butter‑cream cheese stage instead of high speed?
Low‑speed mixing gently incorporates air without over‑aerating the batter, which helps keep the crumb tender. High speed can cause the butter and cream cheese to separate, leading to a grainy texture.
Can I make Lemon Cream Cheese Cake ahead of time and how should I store it?
Yes, bake the cake a day ahead, let it cool completely, then wrap it tightly in plastic wrap and store it in the refrigerator for up to four days. For longer storage, freeze sliced portions wrapped in foil and plastic.
What texture and appearance should I look for when the Lemon Cream Cheese Cake is done baking?
The top should be lightly golden and spring back when gently pressed. A toothpick inserted into the center should come out clean or with just a few moist crumbs. The cake will have a tender, slightly crumbly crumb.
What does the YouTube channel Simple Fast Delicious specialize in?
The YouTube channel Simple Fast Delicious focuses on quick, easy-to‑follow home cooking recipes that require minimal ingredients and equipment, delivering tasty meals and desserts for busy home cooks.
How does the YouTube channel Simple Fast Delicious' approach to Western baking differ from other cooking channels?
Simple Fast Delicious emphasizes speed and simplicity, often using everyday pantry staples and short prep times while still delivering classic flavors. Unlike more elaborate baking channels, it avoids complex techniques and heavy decorations.
Last updated: September 6, 2026
