Lemon Creamy Cake



  • 115 grams unsalted butter, room temperature
  • 150 grams fine sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 4 tablespoons lemon juice, freshly squeezed
  • Amiksa Creamy cheese- 100 gms crumbled
  • 140 grams (1 cup) plain flour
  • 2 teaspoons baking powder
  • 60 ml Milk ( if required more to make the cake batter pliant)

How to make:

  1. Preheat oven to 180 C oven.
  2. Line the cake pan with butter paper or softened butter (which ever is handy at your home)
  3. In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer until pale and creamy. Add eggs, one at a time, and beat until combined
  4. Add lemon juice, lemon zest, flour, baking powder and Amiksa Creamy Cheese and beat on a low speed. Add milk and beat briefly until combined.
  5. If the butter is curdled donot worry. This is normal.
  6. Pour batter into prepared cake pan and place in the oven for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave cake to cool completely in cake pan.
  7. Dust with powdered sugar (Optional)
  8. Your moist and sweet lemony cake is ready.