Lemon Vanilla Pound Cake

Ingredients

• 200g (1 cup) white sugar
• 2 large eggs
• 115g (1/2 cup) melted butter
• 2 tbsp vegetable oil
• 240g (1 cup) whole milk
• 1 tbsp vanilla extract
• 2 tbsp lemon juice
• 300g (21/2 cups) all-purpose flour
• 21/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 block (8oz) soft cream cheese
• 1/2 tsp vanilla
• 100g (3/4 cup) all-purpose flour
• 50g (1/4 cup) granulated sugar
• 30g (2 tbsp) brown sugar
• 60g (1/4 cup) melted butter
• 1.5 tbsp lemon juice

Instructions

1. Preheat oven to 220C (425F) and line muffin tray.
2. Make crumble by mixing flour, granulated sugar, and brown sugar. Add melted butter and mix until clumpy. Set aside.
3. Make cheesecake filling by whisking together soft cream cheese, sugar, and vanilla. Place in a piping bag or a ziploc bag.
4. For the muffins: In a bowl, rub sugar and lemon zest until fragrant. Whisk in eggs, melted butter, vegetable oil, greek yogurt, milk, vanilla extract, and lemon juice until smooth.
5. Sift in flour, baking powder, baking soda, and salt. Fold gently until just combined.
6. Pipe the cheesecake filling into the muffin batter (about 1-2 tbsp cheesecake filling), then top with crumble.
7. Bake at 425F (220C) for the first 5 mins. Then without opening the oven door, bring down temperature to 350F(180C) and bake for 15-18 mins more (20-23) mins in total.
8. Make the icing by mixing lemon juice and icing sugar. Drizzle once the muffins are done baking
9. In the video I added an egg in the cheesecake filling but didnt turn out quite good! So I recommend to use the one I wrote in the recipe instead, which is my go to cheesecake filling