I have been craving lemon flavored dessert. Lemon bars, lemon cheesecake, even lemon gummy bears, bring it on! Well, actually, don’t bring it on. I have 12 more lbs of baby weight to loose. THEN you can bring it on!
But what do you do when you have a craving and a desire to bake?
You give in and just go for it. So I did.
I love when I make something and I just can’t stop eating the batter. My husband always asks me to make cookies, just so he can eat the batter. But I like cake batter. I can give or take on the cookie dough, weird, I know. And a little cake batter here and there, no biggy. Although the situation can get out of control when I start eating the batter by the spoonful. Oops, but this batter is that good.
To make this cake slightly less bad for me I did use some lower fat ingredients. I used 1% milk an low fat cream cheese. The flavor isn’t compromised at all. And at least I feel slightly better about eating it.
Because I think I should include more random personal things on my blog, here is a list of what I did today:
1. Fed the baby, 3 times so far today…
2. Went for a walk. 4 miles in an hour. It felt GOOD!
3. Made a salad for lunch, I LOVE salads. That post will be coming soon because the dressing is INSANE!
4. Trying to catch up on old episodes of West Wing. We are totally addicted.
I’m also addicted to the following shows on Netflix and Hulu Plus right now:
– Secret Life of an American teenager
I mean really, I should be embarrassed to admit that I am watching some of those shows. But at 4 am when the baby is wide eyed and bushy tailed and I need something brainless to watch and those fit the bill.
Makes 1 bundt (or 4 smaller bundts if you have small bundt pans)
8 ounces flour
1 cup sugar, divided
3 eggs, divided
1/2 cup vegetable oil
1/3 cup lemon juice
2/3 cup milk
zest of 2 lemons
4 ounces cream cheese, room temperature
2 tsp baking powder
1 tsp salt
Preheat oven to 350 and grease a 10 inch bundt pan.
In a large bowl mix the eggs, vegetable oil, 3/4 cup sugar, 2 eggs, lemon juice, milk and lemon zest.
In a smaller bowl sift the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix for about 1 minute.
In a small bowl mix the cream cheese, remaining egg and remaining 1/4 cup sugar. I used a hand mixer to make sure it was mixed well.
Pour half of the lemon cake into a bundt pan, then the cream cheese mixture then pour the remaining cake batter.
Bake for 60-70 minutes, until it is golden brown and toothpick inserted comes out clean.
This would be SUPER tasty with a scoop of vanilla ice cream or fresh whipped cream. So do it, go all out, eat some ice cream and whip cream with it. Oh, and of course some sliced strawberries, those are the perfect final touch.