This Perfect Eggless Lemon Cream Cheese Cake is for you!!

By Apurvi Bansal

Today we are baking an Eggless Lemon Cream Cheese Cake which is a delightful dessert that combines the zesty flavours of lemon with the creamy richness of cream cheese in our cake base layer, while the whipped cream and lemon curd frosting adds a tangy and refreshing touch. It’s perfect for any occasion.

I have prepared the cake base in a sheet form and have not added baking powder or baking soda but if you want you can add them I’ll give the measurement in the description box below,

Always sieve your dry ingredients before adding especially if you are making an eggless recipe also while mixing the batter keep in mind to not over mix your batter mix it only until you see there is no flour visible than pour it in your baking tin tap it to release any trapped air bubble and bake it in the pre-heated oven.

Baking time given in the recipe is only a reference start from the low range of given time that is if a recipe says bake it for 7-10 minutes then bake it Frost for 7 minutes then check if your cake is done by inserting a skewer in the middle if it comes out clean than your cake is done if not,

Then bake it for a minute more as baking time differs from oven to oven like here, I am baking it in an air fryer so it took me 7 minutes.

But if I had bake it in my convection then it would have taken me 8 minutes to bake this sponge so us this baking time as a guidance.

Ingredients-

25gm Sugar

1/2tbsp Lemon Zest

28gm Oil

35ml Milk

1/4tsp Vinegar

1/4tsp Vanilla Extract

30gm Cream Cheese 

45gm All purpose Flour

Pinch of Salt

Method: 

• In a bowl take sugar, add lemon zest and mix them together by rubbing between your fingers this gives more flavour, 
• Now add Oil mix it with the help of the hand whisk till the sugar is completely dissolved.
• In a glass take milk add Vinegar mix it and keep aside for 10 minutes this is our homemade buttermilk.
• Add vanilla extract into wet ingredients and mix it.
• Now add Cream Cheese and mix it so that it is well incorporated
• Now add the dry ingredients starting with  All purpose flour (maida) and salt mix with the spatula and add the prepared buttermilk and mix it.
• Do not overmix the batter mix until just till no flour is visible,
• Transfer the batter to the pre-lined baking Tin here, I am using a five inch pan, spread the batter to all the edges and smooth out the top surface.
• Now tap the tin on the counter a couple of time to help release any trapped air bubble and bake this in a pre-heated oven at 170C for 7-10 minute.
• Once baked let it first cool in the pan itself then cool completely on a wire rack,
• Trim the edges then slice it into two half.

Frosting:

100gm Whipped Cream

70gm Lemon curd

Method:

• In a bowl take 100gm of whipped Cream
• Add Lemon Curd and fold it in gently into the whipped cream, You can find the recipe of my Eggless Silky lemon Curd by clicking on the link.
• You can adjust the amount of lemon curd in the frosting according to your preference taste it before frosting and adjust it to your liking.
• Refrigerate it until Use.

Assembly:

• Place half of the sponge sheet and on it pipe my whipped cream lemon curd frosting, 
• Now over the frosting place the second half of the sponge and continue to pipe the frosting,
• Lastly grate some lemon zest all over and refrigerate.
• Our Eggless Lemon Cream Cheese Cake is Ready to Serve