Lemon Cheesecake | Softest And Most Moist In The World

Today, I made a cake using my favorite ingredients, cream cheese and lemon. Adding cream cheese to the dough makes the texture lighter, moist, and smooth. It’s a pound that really matches the refreshing taste of lemon. If you don’t like it sweet, you can omit the cream. The pound has a lot of lemon flavor and is a delicious pie.


♥ Ingredient

Pound Cake Flour

130g unsalted butter

110g cream cheese

145g sugar

1g salt

120g eggs

34g egg yolk

170g tapioca flour

5g baking powder

17g lemon juice

4g lemon zest

♥ Recipe

1. Mix softened butter and cream cheese at room temperature with a hand mixer.

2. Add sugar, lemon zest and salt, beat just enough until the color turns white and increases in volume.

3. After mixing the eggs at room temperature is not cold and the egg yolks are good, divide them several times and beat them while adding them to the batter.

4. Sift flour and baking powder and mix well with a spoon.

5. Add lemon juice and mix well

6. Pour the finished dough into about 80% of the mold and bake in the preheated oven at 160℃ 320℉ for 22 minutes

Lemon tea

155g powdered sugar

30g lemon juice

♥ Recipe

1. Mix powdered sugar and lemon juice

2. Place in a piping bag and sprinkle as much as you like on the cooled cake.

3. Leave it at room temperature for about 10 to 20 minutes to harden naturally. Storage: Cover with plastic wrap or airtight container to avoid drying, store at room temperature for 3-4 days, or if you want to eat longer, freeze. About 1 month