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Moist Lemon Earthquake Cake Recipe with Creamy Swirls Easy and Perfect

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A moist lemon cake with luscious cream cheese swirls baked into the batter, creating a cracked ‘earthquake’ top and a perfect balance of tangy and sweet flavors. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 tablespoons fresh lemon zest
  • ¼ cup (60ml) fresh lemon juice
  • ½ cup (120ml) milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (120ml) sour cream
  • ½ cup (100g) sugar (fine granulated or caster)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 1 ½ cups sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and 1 teaspoon vanilla extract.
  5. Add the flour mixture in three parts, alternating with milk and lemon juice, starting and ending with the flour mixture. Mix gently until just combined.
  6. In another bowl, beat together the cream cheese, sour cream, ½ cup sugar, 1 egg, and 1 teaspoon vanilla extract until smooth and creamy.
  7. Pour half of the lemon batter into the prepared pan and smooth it out. Dollop half of the cream cheese mixture over the batter in spoonfuls.
  8. Pour the remaining batter over the cream cheese dollops. Drop the rest of the cream cheese mixture on top in spoons.
  9. Use a toothpick or skewer to gently swirl the cream cheese through the batter, creating distinct swirls without overmixing.
  10. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. The top should be cracked and slightly golden.
  11. Allow the cake to cool completely in the pan on a wire rack before slicing and serving.

Notes

Do not overmix the batter once flour is added to keep the cake tender. Use room temperature ingredients for best texture. If the cake browns too quickly, tent with foil after 30 minutes. Let the cake cool completely before slicing to prevent the cream cheese swirl from running. For dairy-free, substitute milk and cream cheese with plant-based alternatives. For gluten-free, use a 1-to-1 gluten-free flour blend.

Nutrition

Keywords: lemon cake, earthquake cake, cream cheese swirl, moist lemon cake, easy lemon dessert, lemon dessert recipe, creamy lemon cake

Find it online: https://breezybake.com/moist-lemon-earthquake-cake-recipe-with-creamy-swirls-easy-and-perfect/