Ingredients
- Lemon cream cheese cake recipe from Fig Jam and Lime Cordial
- 125 g 4.5oz cream cheese, at room temperature
- 250 g 1 cup unsalted butter, at room temperature (I used salted butter and it was still good)
- 2 teaspoon grated lemon rind about the rind of one lemon
- 320 g 1½ cups caster (superfine) sugar
- 3 large eggs
- 225 g 1½ cups plain AP flour
- icing sugar to dust
Instructions
- Preheat the oven to 175C (347F) fan-forced.
- Grease a 20cm round holey tin (still can't remember the name) and set it aside.
- Use an electric mixer (or hand-held beater) to beat the cream cheese, butter and lemon rind together until combined and creamy.
- Add the sugar and continue to beat until the batter is light and airy. With the motor running, add the eggs one at a time making sure that each one is incorporated before adding the next. Keep beating until they are just combined.
- Take the bowl of the mixer and stir through the flour in two lots.
- Spread the batter into the prepared pan and bake the cake for 30 minutes then reduce the oven temperature to 150C (302F) and bake for a further 20-30 minutes. Make sure you test the cake after 20 minutes.
- Leave the cake in the tin for 10 minutes to rest then transfer to a wire rack to cool.
- Dust the cake with icing sugar to serve. A little cream on the side would be lovely too.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
