ALEX'S LEMON CREAM CHEESE BUTTER CAKE
My Brother-Inlaw used to make this cake and now we are just as happy to use this recipe. It keeps very well and tastes realy good. Serve plain or with whipped cream.
Provided by Hannelu
Categories Dessert
Time 1h50m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 730, Fat 38.2, SaturatedFat 22.7, Cholesterol 171, Sodium 1044.1, Carbohydrate 88.4, Fiber 1.5, Sugar 47.1, Protein 9.9
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