8 oz cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Icing sugar, for dusting
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter, cream cheese, and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
Gradually add the flour mixture to the creamed mixture, beating just until incorporated.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack for at least 20 minutes.
Dust with icing sugar before slicing and serving.
Variations & Tips
For a twist on this classic recipe, consider adding a layer of lemon curd under the icing sugar for extra zest, or fold blueberries into the batter before baking for a burst of freshness. Those looking to reduce sugar can substitute part of the granulated sugar with a sweetener suitable for baking.
