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Lemon Cream Cheese Butter Cake

Kath and Chris

From Judy, but originally from the Womens Weekly

Very buttery and wickedly ‘melt in the mouth’ – but give this one a miss if you are on a diet!

  • 125 gm packet cream cheese
  • 250 gms butter
  • 2 teaspoons grated lemon rind
  • 1½ cups castor sugar
  • 3 eggs
  • 1½ cups plain flour, sifted
  • Lemon glaze
  • 1 cup icing sugar (sifted)
  • 2 teaspoons lemon juice, approx
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Beat the cream cheese, butter and lemon rind together until smooth, add the sugar, beat again until light and fluffy. Beat in the eggs one at a time, stir in the sifted flour in two batches, then beat lightly until smooth. Spoon into a well greased and floured 20 cm ring or baba tin.

Bake in moderate oven (350°F) for 30 minutes, reduce temperature to moderately slow (275°to 300°F), and bake for another 30 minutes. Cool in the tin for 10 minutes, then turn onto a wire rack to cool.

When cold, melt the lemon glaze ingredients together and pour over cake.

CAKES/BREADS

1999