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Slice and serve at room temperature. This cake pairs beautifully with a cup of tea or coffee. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap and freeze slices for up to 2 months.
Variations:
Berry Boost: Add ½ cup fresh blueberries to the batter for a lemon-blueberry twist.
Lighter Version: Substitute Greek yogurt for half the cream cheese.
Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Lemon-Lime Fusion: Add lime zest and a splash of lime juice to complement the lemon flavor.
FAQ:
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
Q: Why is cream cheese used in this cake?
A: Cream cheese adds richness, moisture, and a subtle tang that complements the lemon perfectly.
Q: How do I prevent the cake from being too dense?
A: Be sure to cream the butter, sugar, and cream cheese thoroughly and avoid overmixing the batter once you add the flour.
Q: Can I double the recipe for a larger cake?
A: Yes, double the ingredients and bake in a bundt pan or two loaf pans. Adjust the baking time as needed and test with a toothpick.
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