Ingredients
8 ounces cream cheese, room temperature
1 1/2 cups unsalted butter, room temperature
Zest of 4 lemons
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 tablespoon pure vanilla extract
2 tablespoons fresh lemon juice
1 teaspoon lemon extract (optional)
For the topping: 1/4 cup fresh lemon juice, 1/4 cup granulated sugar, 1 tablespoon water
Instructions
Preheat oven to 350°F (180°C) and grease a 10-inch round or Bundt cake pan.
In a large bowl, mix 1 1/2 cups butter and 3 cups sugar with lemon zest until light and fluffy.
Add 8 ounces cream cheese and mix until fully incorporated.
Beat in 6 eggs, one at a time, then stir in 1 tablespoon vanilla extract and 2 tablespoons lemon juice.
Gradually mix in 3 cups flour until just combined. Avoid overmixing.
Pour batter into prepared pan and smooth the top.
Bake for 50-55 minutes until golden and a toothpick inserted in center comes out clean.
While cake cools slightly, whisk 1/4 cup lemon juice, 1/4 cup sugar, and 1 tablespoon water in a small saucepan over low heat until syrup forms. Brush syrup over warm cake.
Notes
Use room temperature ingredients for a smooth batter.
If lemons are scarce, use 1/2 teaspoon lemon oil in place of zest and juice, but freshly zested lemons yield the best flavor.
Store at room temperature in an airtight container for up to 3 days. Freeze for up to 3 months.
- Prep Time: 20
- Cook Time: 55
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 60g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 20g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg