Soft Lemon Cake with Cream Cheese Swirl | Easy Homemade cake

This lemon cake is incredibly soft with creamy lemon cream cheese in every slice and it's really simple to make. Start with softened butter, sugar, lemon zest. For even more lemon flavor, rub the zest into a little of the sugar first. That helps release those natural lemon oils. Whisk for about two minutes until light and creamy. Next, add two tablespoons of vegetable oil. The butter gives us flavor while the oil helps keep the cake beautifully soft. Scrape down the sides of the bowl whenever needed. Now add the eggs and whisk for about two minutes. Sift in the flour and baking powder. Fold gently by hand and stop before everything is completely mixed. Now add the milk and fold it through. Then add the fresh lemon juice. You can also mix the milk and lemon juice together first if you prefer. Give the batter one final gentle mix. Now for the creamy part. Combine the cream cheese, sugar, egg yolk, cornstarch and vanilla. I'm also adding a little lemon curd for extra lemon flavor, but that's completely optional. Mix just until smooth and creamy. Transfer the lemon batter into the lined baking pan. Now pipe the cream cheese mixture over the top. You can make a lattice like this, or simply add dollops and give it a gentle swirl. Bake for around 40 to 45 minutes. Because of the cream cheese, avoid testing directly through one of the creamy sections. I'm keeping the finish simple with just a little powdered sugar. And look at that! The cake is soft and tender with those creamy lemon cream cheese pockets running through it. You get fresh lemon flavor, a soft buttery crumb and that creamy center in every bite. It's such a simple cake, but it feels a little extra special. If you enjoyed this recipe, give the video a thumbs up and subscribe for more easy homemade cakes. Thanks for watching and I'll see you in the next video.