Lemon cake with cream cheese

Lemon cake with cream cheese is a real masterpiece, a masterpiece that is easy and very economical

ingredients:

For the cake:

2 cups all purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, melted

1 cup of yogurt

2 large eggs

1 teaspoon vanilla extract

Peel of 2 lemons

Juice of one lemon

For the cream cheese filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

To prepare the lemon sauce:

1 cup powdered sugar

2 tablespoons lemon juice

Peel of one lemon

directione:

 Preheat the oven to 350 degrees.

In a large bowl, whisk together flour, sugar, baking powder, baking sod

a, and salt.

In another bowl, mix together the melted butter, buttermilk, eggs, vanilla extract, lemon zest, and lemon juice.

Pour the wet ingredients over the dry ingredients and mix until well combined.

In a separate bowl, beat together cream cheese, sugar, and vanilla extract until smooth.

Fill each muffin tin halfway with batter. Add a spoonful of cream cheese mixture in the center, then add more batter until the tin is 3/4 full.

Place in the oven for 18-22 minutes, or until a toothpick inserted in the middle comes out clean.

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

In a small bowl, whisk together powdered sugar, lemon juice and lemon zest to make the glaze. Drizzle over cooled cupcakes.