Lemon Cream Cake

Easy Lemon Cream Loaf Cake is a simple from scratch recipe that creates a rich and dense loaf cake bursting with tangy lemon flavor in every bite.  It’s topped off with a lemon juice and powdered sugar glaze that makes it even more superb.   

This delicious lemony recipe comes to us from Grace By The Sea Good Food Cookbook.  A collection of recipes from Grace Lutheran Church By the Sea Nags Head, NC

Grace Lutheran Church By The Sea

Made with real lemon juice and zest from the lemons, a  bite of this cake is like a lemon bomb exploding in your mouth with all sorts of zesty and tangy lemon flavor.  

The lemons are combined with 8 ounces of cream cheese, which gives it a subtly creamy flavor and a nice dense texture.

Lemon cream loaf cake is a very practical cake in that is a simple, from scratch, homemade recipe and you can serve it for many occasions.  I personally think this would be brilliant served for tea or at a brunch.  But, it would also be perfect for dessert or a snack.

You’ll be a Betty cROCK Star wherever you serve this lusciously lemon sweet treat.

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Lemon Cream Cake

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Lemon Cream Cake
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Lemon Cream Cake

A zesty and tangy loaf cake that's simple to make.
Course Brunch, Dessert, Snack
Cuisine American
Keyword Recipes, easy, homemade amazing, lemon, simple, for a crowd, with cream cheese, impressive, tasty, no yeast, sweet, loaf, brunch, dinner, sweet treats
Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings 24 people
Calories 180kcal
Cost $7

Ingredients

Ingredients for Cake

  • cups Flour Sifted
  • 3 tsp Baking Powder
  • ¼ tsp Salt
  • ½ cup Butter
  • cups Sugar
  • 2 Eggs
  • ¾ cup Evaporated milk
  • ¼ cup Water
  • 1 tbsp Vanilla
  • 3 tbsp Lemon rind You can use more or less
  • 8 oz Cream cheese Cut into 8 pieces
  • ½ cup Nuts Optional

Ingredients for Glaze

  • ¼ cup Lemon juice Squeeze juice from lemons
  • ½ cup Powdered sugar

Instructions

  • Instructions for Cake
  • Cream butter and sugar well. Not gritty
  • Combine evaporated milk and water
  • Add milk and water mixture alternately with eggs to the butter/sugar mixture
  • Add vanilla
  • Add flour, baking powder and salt, mixing well
  • Add lemon rind and fully incorporate
  • Add cream cheese a piece or two at a time. Mix well after each addition.
  • Add nuts if you choose
  • Put into a well greased and floured 9×5 loaf pan
  • Bake at 375° between 45 and 55 minutes
  • Insert a sharp knife in center of cake to test if done. If it comes out with batter, it's not done. If it comes out clean or with a few crumbs, it's done.
  • Let cake cool 10 minutes and release from pan

Instructions for Glaze

  • Sift powdered sugar
  • Add lemon juice to sifted powdered sugar. Stir until you get most of the lumps out.
  • Put on cake while cake is hot, immediately after you release cake from pan.

Notes

This cake does not rise much.  It is a delicious lemony cake, but a dense cake.  

Nutrition

Calories: 180kcal
Lemon Cream Loaf

USEFUL TOOLS IN MAKING THIS RECIPE

Nordic Ware Loaf Pan

Kitchen Aid Stand Mixer

Hand Mixer

Long Baking Spatula

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