Make. This. Now. Lemon Cream Cheese Cake
April 5, 2012 § 1 Comment
If I have one piece of advice for you all today, it’s make this cake. Now.
It’s ridiculously easy and amazingly delicious. I found this recipe in the Women’s Weekly BBQ Cookbook of all places.
125g cream cheese (at room temperature)
250g (1 cup) unsalted butter (at room temperature)
2 teaspoons grated lemon rind (about the rind of one lemon)
320g (11⁄2 cups) caster sugar
3 large eggs
225g (11⁄2 cups) plain flour
icing sugar (for serving)
1. Preheat oven to 175C
2. Beat the cream cheese, butter and lemon rind together until smooth, add the sugar and beat until light and fluffy.
2. Beat in the eggs one at a time, then stir in the flour in two batches, beat lightly until smooth. Spoon into a well greased 20cm cake tin
3. Bake the cake for 30 minutes, then reduce the oven temperature to 150C and bake for a further 20 – 30 minutes, or until a skewer inserted in the middle of the cake comes out clean. Cool the cake in its tin for 10 minutes, before turning onto a wire rack to cool completely. Dust the cake with sifted icing sugar before serving.
As usual I couldn’t help myself and made a couple of small changes. I used extra lemon zest for a more lemony flavour and cooked mine in a loaf tin rather than a round cake tin. I also drizzled the finished cake with a simple icing sugar and lemon juice glaze instead of dusting with icing sugar.
The end result was one of the best cakes I’ve eaten in a long time. It. Was. Amazing. Dense, moist and intensely flavored. Yum.
Perfect for the Easter weekend! -C x