Lemon Strawberry Cake

Lemon Strawberry Cake

Ingredients

1 1/4 cup All Purpose Flour

1 tsp Baking Powder

1/4 tsp Salt

1/2 cup Unsalted Butter, melted

3/4 cup Sugar

1 large Egg, room temp

1 tsp Vanilla Extract

Zest of 2 Lemons

Juice of 2 Lemons

Lemon Cream

6 oz cream cheese, room temp

3 cups powdered sugar, plus more for dusting

1 large egg, room temp

Zest of 1 lemon (1 tbsp)

¼ cup Lighthouse Keeper’s Strawberry Rhubarb Jam

 

Instructions-Cake

Preheat the oven to 350F and grease and line a 9″ springform pan.

Whisk together the flour, baking powder, and salt in a medium bowl and set aside.

In the bowl of an electric mixer, cream the butter and sugar. Then add the egg, vanilla, lemon zest, and lemon juice and mix to combine. Add the dry ingredients and mix until smooth.

Spread batter in an even layer in the bottom of the springform pan and set aside.

Lemon Cream

In the bowl of an electric mixer with the whisk attachment, mix the cream cheese until smooth.

Mix in the powdered sugar, one cup at a time, until thin and creamy. Then mix in the egg and lemon zest.

Pour the cream on top of the lemon batter, pouring right in the middle and allowing it to naturally spread close to the edges. use a spoon to fill it out close to the sides. Using the tip of a knife add dollops of jam and swirl throughout the lemon cream.

Bake for 45-55 minutes, or until the top has formed a golden skin. It will crack, that’s ok.

Allow the cake to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill uncovered for about 2 hours to allow the cream to set.

Run a knife around the edge of the pan and release the cake. Top with a dusting of powdered sugar then slice and enjoy!