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Alex’s Lemon Cream Cheese Butter Cake
At a Glance
- Prep
- 25 minutes
- Cook
- 60 minutes
- Total
- 1 hr 50 min
- Yield
- 8.00 - serving(s)
Categories
- Cake
Cuisine
- British-American fusion
Cooking Method
- Bake
Difficulty
- Intermediate
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Alex's Lemon Cream Cheese Butter Cake brings together 250 g cream cheese or 250 g ricotta cheese, 250 g butter, 2 teaspoons grated lemon rind in a practical dish for home cooking. It takes about 1 hr 50 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 250 g cream cheese or 250 g ricotta cheese
- 250 g butter
- 2 teaspoons grated lemon rind
- 250 g caster sugar
- 3 eggs (59 gr)
- 350 g self rising flour
- 1 cup icing sugar
- 2 teaspoons lemon juice (approx)
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Instructions
Beat cream cheese, butter and lemon rind together until smooth,
Add sugar and beat until light and fluffy.
Beat in eggs one at a time,.
stir in flour in two batches,.
beat lightly ulntil smooth.
Spoon into well greased 20cm ring or baba tin.
Bake in moderate oven (l60C) for 30 minutes,.
reduce heat to moderatle slow (140C) and bake for a further 30 minutes.
let stand in tin 10 minutes, then turn onto a wire rack.
When cold top with lemon glaze.
LEMON GLAZE:.
Sift icing sugar into bowl,.
beat in enough lemon juice to give a less than pouring consistency.
NOTE:.
Cake will freeze well for up to 2 month.
Freeze without glaze and top with glaze several hours before serving.
Keep Cooking
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