Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup lemon curd
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the lemon curd and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat the cream cheese until smooth.
- Pour half of the cake batter into the prepared pan, followed by the cream cheese layer, then top with the remaining batter.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before serving.
Notes
- For added flavor, consider using fresh lemon juice instead of bottle lemon juice.
- This cake can be decorated with lemon zest for an extra touch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Rich & Moist Lemon Cheesecake Cake