cakes Cakes from Panthers

Lemon cake cream cheese by Daniel



350 gr of flour

2 1/2 tsp of baking powder

1/2 teaspoon of salt

225 gr of unsalted butter

300 gr of crystal sugar

4 eggs

2 tsp of vanilla extract 1+1

1 tsp of lemon juice

250 ml milk

1 tsp of grated lemon zest + sprinkles for the frosting

Candied lemon slices for decoration (optional)


450 gr of cream cheese

1/2 cup unsalted butter

115 gr of crystal sugar

1 tsp vanilla extract



Preheat the oven at 180 deg Cel.

Whisk together in a bowl, the flour, the baking powder and the salt.

Place the butter and sugar in the bowl, use a mixer and beat until light and fluffy for about 3 to 4 minutes.

Beat in the eggs one at a time until they are combined. Add the vanilla extract, whisk again.

Add half of the dry ingredients, add the milk and beat well till combined. Add in the rest of the dry ingredients as well as the lemon zest.

Place parchment paper at the bottom and the edges of your oven dish (About 22×33 cm, rectangle or round shape with high edges).

Pour the mixture into the dish. Bake for 25 to 30 minutes, check if the blade of the knife is completely dry before taking it out of the oven.

Cream cheese frosting:

Remove the cake from the oven dish, let it completely cool down.

Beat the cream cheese and butter together until creamy, add the vanilla extract and the sugar till combined. Frost the cake, then top with the lemon zest.

You can use candied lemon for decorating the top of the cake!



Lemon cheese puff pastry


2 ready puff pastry dough (frozen is fine)

2 lemons, juiced

1 lemon zest

2 pack cream cheese, softened

125 gr white sugar

For the gliding:

2 tbsp butter, melted

3 tbsp white sugar

1 lemon zest

(So all together use only 2 lemons but seperate the zest of each lemon)

Preheat the oven on fan mode at 180 degrees Celsius.

Stretch the edges of the puff pastries. Place in an oven dish, parchment paper then add the first pastry dough.

Mix the zest of 1  lemon and the juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over the first pastry.

Place the second puff pastry layer over the cream cheese mixture, gently stretching dough to the edges again.

Brush melted butter dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.

Bake for 30 minutes at 180 degrees.

Let it cool down for about 10 minutes.

Cut into squares, leaving it on the parchment paper.

Refrigerate for 1 hour.