Lemon Cream Cheese Brunch Cake

Cake for breakfast…NO! We are having brunch…ANYTHING GOES! Something about calling a mid morning meal brunch seems to open up a whole new world of options, everything is acceptable fare. Love it, now please pass the brunch cake!

Lemon Cream Cheese Brunch Cake

Cream Cheese Layer:
8 oz cream cheese, room temp
¼ cup sugar
½ tsp vanilla

Lemon Cake Batter:
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
4 Tbl butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1/4 cup lemon juice
fine zest of 1 lemon
1 cup sour cream

Lemon Glaze:
2 Tbl butter, melted
1/2 cup powdered sugar
1 Tbl lemon juice

Preheat oven to 350°. Spray and dust with flour a 7”x11” or 9”x9” baking pan, set aside. With electric mixer, whip together cream cheese, sugar, and vanilla to make the cream cheese layer, set aside. In medium bowl, stir together flour, baking soda, baking powder, and salt. In large bowl, cream butter and sugar with electric mixer. Add eggs one at a time, mixing thoroughly. Add vanilla, lemon juice, and lemon zest. To this creamed mixture add flour mixture alternately with sour cream, mix well. Spoon half of cake batter into prepared pan and spread evenly. Spoon cream cheese mixture on top of batter, gently spread. Spoon remaining cake batter over cream cheese layer, spread evenly. Bake for 38-40 minutes or until set in center and pick inserted in center comes out clean. Cool. Mix together lemon glaze and drizzle over top of cake.

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If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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