Lemon Cream Cheese Cake
Serves 10-12

1 Cup cake flour 
3 tsp. baking powder
3/4 cups sugar 
3/4 cup butter
3 egg yolks 
1/2 of lemon rind, grated 
5 Tbs. lukewarm milk 
3 egg whites, beaten until stiff
1 lemon, sliced thin and in half (used for garnishing)

Lemon Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened 
1/4 cup butter 
2 tablespoons lemon juice 
2 teaspoons lemon zest 
1 teaspoon vanilla extract 
5 cups powdered sugar 

Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. 

Add 3 cups powdered sugar and beat together. Add the additional 2 cups of powdered sugar. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. 

Preheat oven to 350 degrees F.
Sift the flour with the baking powder.

In a large bowl, beat butter with sugar and add the yolks one at the time mixing very well. Add lemon rind and the milk alternately with the flour.

Beat egg whites until stiff. Fold the egg whites very carefully into the mixture.

Divide mixture into 2 9" round greased cake pans and bake at 350 degrees F for 20-25 minutes or until done.

Remove cakes from pan and let cool.

Spread icing on the top of one cake and place the other layer over it. Spread icing over the entire cake until covered. Use thinly sliced lemon pieces cut in half around the bottom of the cake. 

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