Seasons and Suppers · by Jennifer Maloney★ 4.8 (65)
Lemon Cream Butter Cake
NUTRITION · PER SERVING50M COOK
CAL 17%·PRO 9%
CARBS 33G40% OF CAL
1G FIBER27G SUGAR6G OTHER
FAT 22G58% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hybrid of lemon cake and lemon cheesecake baked together. Tangy and creamy, this dessert combines the best of both styles.
dessertamericanbaked good🍪 sheet pan🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 8 oz. full-fat cream cheese (at room temperature **do not use light, reduced fat or no fat cream cheese)
- 1 cup icing/confectioners' sugar
- 3 Tablespoons unsalted butter (melted and slightly cooled)
- 1 large egg
- 1/2 teaspoon vanilla
- Zest of 1/2 lemon
- 2 Tablespoons lemon juice (freshly squeezed)
- 2/3 cup all-purpose flour (spooned and levelled)
- 1/3 cup granulated white sugar
- 2 teaspoon baking powder
- 1/8 teaspoon salt (reduced to a pinch if using salted butter)
- 1/2 cup unsalted butter (melted and slightly cooled)
- 2 large eggs
- Zest of 2 small or one large lemons
- 2 Tbsp lemon juice (freshly squeezed)
- 1/2 tsp vanilla (or vanilla bean paste)
- Additional icing/confectioners' sugar
At a glance
PER SERVING · TIME 50M
CAL 17%·PRO 9%
CARBS 33G40% OF CAL
1G FIBER27G SUGAR6G OTHER
FAT 22G58% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 134mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 91mg
- Calcium
- 37mg
- Iron
- 0.59mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 134MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.