Moist, luscious lemon cake is thrilling all on its own—and it's even more so when topped with a lemony drizzle and mixed berries!
What You Need
Original recipe yields 16 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup butter, softened
2-1/2 cups granulated sugar
3 Tbsp. lemon juice, divided
3 cups flour
2 cups raspberries, divided
3 cups powdered sugar
1 Tbsp. water
1/2 cup blueberries
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Let's Make It
Heat oven to 325ºF.
Line 9-inch springform pan with parchment paper; spray with cooking spray. Beat cream cheese and butter in large bowl with mixer until blended. Add granulated sugar; beat until light and fluffy. Blend in 1 Tbsp. lemon juice. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour until blended. Fold in 1 cup raspberries; spread into prepared pan.
Bake 1 hour 45 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove rim; cool completely.
Mix powdered sugar, remaining lemon juice and water in medium bowl. (Glaze should have a thick consistency). Drizzle glaze over top of cake, allowing it to run down sides. Top with remaining raspberries and blueberries.
Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cake makes enough for 16 servings.
Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Substitute orange juice for the lemon juice.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 11g
Trans Fat 0.5g
Total Carbohydrates 75g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.