For so long now, I’ve been wanting to churn a mound of cream cheese into a bowl of cake batter. How would it turn out? Can you even do that? I figured that if yoghurt (one of my all-time favourite cheat ingredients to sneak into any sweet loaf/tray bake) works to create the moistest of loaves, then so should cream cheese, right? After all, cream cheese is thicker, creamier and denser than yoghurt – even the lowest of fat types. I simply couldn’t see how the end result could be anything disappointing. It just had had had to be tried.
The end result was something really, really ridiculously delicious!
To think coconut hadn’t even been on my mind until I found an opened pack of it stored next to the bag of sugar I was reaching for! (An old bag I bought months ago for some baked berry oatmeal recipe that tasted ended up tasting euck because I didn’t actually start liking coconut until like, last week). Last week, Jessie had had us over for dessert, and had fed us her amazing pandan coconut crepes and tasty coconut bread (microwaved for ‘extra flavour’, tehe) which have in all honesty, 100% revolutionized my feelings towards this tropical, milky fruit.
This lemon cake uses half the butter it should, yet still tastes like such a rich and naughty buttery treat. It subs half the butter with veggie oil, and uses a very modest amount of sugar just so that you can have one more slice than you otherwise might, first thing in the morning. 😉
IMO, it probably still gets the majority of its moistness from the silky gloop that is Greek yogurt. Cream cheese just makes the crumb that little bit more dense… the secret ingredient if you like. So although cream cheese can’t take all of the credit here, I definitely wouldn’t have been able to achieve such a buttery, fluffy cake with such a compact crumb (sort of like a pound cake) if it weren’t for it.
Oh and P.S. I think you should totally put extra cream cheese on it, plus a good sprinkling of that special dusty sugar stuff, – toasted.
If I were to make it again I would put ginger in it also. I didn’t leave it out on purpose. I just only realized the possibility of it after it had come out of the oven and my nosebuds sub-consciously started searching for hints of freshly baked lemony-ginger goodness in the air (my brain has mostly come to recognize lemon through copious amounts of lemon and ginger tea over the years). Don’t make the same omission </3.
- 2/3 C + 1 T White sugar
- ¼ C Salted butter
- ¼ C Vegetable oil
- 1.5 T Lemon zest (appx 2 small lemons)
- Juice of 1 lemon
- 3 Eggs
- 1+ ¼ C Flour
- ¾ C desiccated coconut
- 2 T baking powder
- ½ c Greek Yogurt (low fat is perfectly fine!)
- ½ C Low fat cream cheese
- Extra pinch of salt.
- 1 t dried ginger (!?!)
- Splash of milk (Like 2 T).
Mix the wet ingredients – starting with the sugar, butter, oil, lemon zest + juice in a bowl|In a separate bowl, mix the dry ingredients| Add the egg to the wet ingredients|Mix wet + dry ingredients together|Add the yogurt and cream cheese to the combined mix, followed by the splash of milk|Served best first thing in the morning with scrambled eggs and peaches.