This Lemon Cream Cheese Butter Cake is such an easy cake to make and to eat. Lots of different flavors can be added and I love that type of versatility.
The cake keeps very well and tastes really good. Serve plain or with whipped cream.
It also freezes very well for up to 2 months. Freeze without glaze and top with glaze several hours before serving.
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Alex's Lemon Cream Cheese Butter Cake
Prep Time
40 mins
Cook Time
1 hr
Cooling
10 mins
Total Time
1 hr 50 mins
Serve plain or with whipped cream.
Course:
Dessert
Cuisine:
American
Keyword:
Lemon Cream Cheese Butter Cake
Servings: 6
Calories: 405 kcal
Ingredients
- 1 cup cream cheese or ricotta cheese
- 1 cup butter
- 2 teaspoons grated lemon rind
- 1 cup sugar
- 3 eggs
- 1 1/2 cups self rising flour
Lemon Glaze
- 1 cup icing sugar
- 2 teaspoons lemon juice approx
Instructions
-
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 until smooth.
-
Spoon into well greased bundt pan. Bake in moderate oven (325 degree) for 30 minutes. Reduce heat to moderate slow (275 degree) and bake for a further 30 minutes.
-
Let stand in pan 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.
Up Next:
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Recipe based on one by katew
Photo by katew