Alex's Lemon Cream Cheese Butter Cake
photo by katew
- Ready In:
- 1hr 50mins
- Ingredients:
- 8
- Serves:
-
8-12
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
-
LEMON GLAZE
- 1 cup icing sugar
- 2 teaspoons lemon juice (approx)
directions
- 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.
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RECIPE SUBMITTED BY
I am retired and enjoy cooking and baking, travelling and the outdoor live in general.