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Lemon Cream Cheese Cake




• 1 white bread mix

• 1 glass of buttermilk, at room temperature

• 3 eggs

• ½ glass of butter, melted


• 3 tablespoons of lemon zest


• butter 1 glass of butter, at room temperature

• 12 100 grams cream cheese

• 1 teaspoon vanilla


• 3-3 ½ cups powdered sugar

• 1 ½ teaspoons lemon zest

• 1 (12 oz) jar lemon curd


1. Preheat the oven to 350 degrees F and grease a 9×13 pan.

2. In a large bowl, beat the butter, oil and eggs until smooth and creamy. Slowly add the cake mixture


and add the lemon juice.

3. Place the shells on the prepared plate and bake for 25-30 minutes or until a toothpick inserted

comes out clean.

4. Let the cake cool.

5. Icing: Add butter, cream cheese, and vanilla to a large bowl and mix until light and fluffy.


6. Slowly add the powdered sugar until well mixed, then stir in the lemon juice.

7. After the cake has cooled completely, poke holes in the top of the cake with a wooden spoon (or

another dowel).

8. Spoon the lemon slices into a bag or ziplock bag, cut off the corners and fill each hole with a


9. Spread the cream cheese frosting over the cake and spoon the remaining lemon on top. Use a knife

to gently roll the cream and lemon into a marble mold.

10. Place the bread in the refrigerator until ready to serve.

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