Ultimate Lemon Cake: Moist Sponge and Cheesecake Hybrid

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Preheat the oven to 180°C (350°F).
2. 2
   Prepare the lemon cake batter: in a large bowl, combine soft butter and sugar, add an egg and beat. Mix in lemon juice and half of the lemon zest, then fold in flour and baking powder.
   ▶ ≈0:42
3. 3
   Prepare the cheesecake layer: in another bowl, beat fresh cheese spread with sugar, add an egg, the remaining lemon zest, lemon juice, and cornstarch, beating until smooth and creamy with an electric mixer.
   ▶ ≈1:15
4. 4
   Pour the lemon cake batter into a baking pan and spread evenly, then pour the cheesecake mixture on top.
   ▶ ≈1:39
5. 5
   Cover with another layer of lemon cake batter on top and smooth the surface, allowing the layers to blend slightly to create the dual-texture effect.
   ▶ ≈1:46
6. 6
   Bake in the preheated oven at 180°C for approximately 40 minutes until fully baked.
   ▶ ≈2:02
7. 7
   Remove the cake from the oven and let it cool slightly before unmolding. Dust the top generously with icing sugar for decoration.
   ▶ ≈2:09