Cream Cheese Lemon Cake Recipe
This Cream Cheese Lemon Cake is so easy to make and tastes amazing. It has the perfect amount of glaze (which is coming from a total frosting hog), and is perfect for summer. It is so light and delicious.
9x13-inch Baking Pan
- 15.25 ounces lemon cake mix
- 1 cup applesauce
- 1 egg
- 1 lemon zested and juiced
- 2 (8 ounce) cream cheese softened to room temp
- 2 eggs
- 1 cup powdered sugar
- 1 teaspoon lemon extract
Preheat oven to 350 degrees F.
Mix all of the 1st layer ingredients together and pour into a greased 9x13-inch cake pan; set aside.
In a large mixing bowl, beat together all the 2nd layer ingredients until smooth.
Pour over the 1st layer in the cake pan and spread evenly.
Using a butter knife, cut into the layers making "S" shaped strokes to swirl the two layers together.
Bake for 35 minutes or until the cream cheese layer is barely golden.
Let cool completely before serving.
Calories: 40kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 10mg | Potassium: 26mg | Fiber: 1g | Sugar: 7g | Vitamin A: 41IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg