Alex S Lemon Cream Cheese Butter Cake Recipe

Ingredients for Alex S Lemon Cream Cheese Butter Cake

• 8 ounces (225g) softened cream cheese
• 1/2 cup (115g) softened unsalted butter
• Zest of 2 lemons
• Caster Sugar
• 3 large eggs
• Self Rising Flour
• 1 cup (120g) powdered sugar
• 2-3 tablespoons lemon juice

How to Make Alex S Lemon Cream Cheese Butter Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 20cm ring or baba tin.
2. In a large bowl, beat together 8 ounces (225g) softened cream cheese, 1/2 cup (115g) softened unsalted butter, and the zest of 2 lemons until completely smooth.
3. Gradually add 1 1/2 cups (300g) granulated sugar, beating until light and fluffy.
4. Beat in 3 large eggs one at a time, mixing well after each addition.
5. In a separate bowl, whisk together 1 3/4 cups (210g) all-purpose flour and a pinch of salt.
6. Gradually add the dry ingredients to the wet ingredients in two additions, mixing until just combined. Do not overmix.
7. Pour batter into the prepared tin.
8. Bake for 30 minutes at 350°F (175°C).
9. Reduce oven temperature to 325°F (160°C) and bake for an additional 30 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
11. Once completely cool, frost with lemon glaze (recipe below).
12. **Lemon Glaze:** In a small bowl, sift 1 cup (120g) powdered sugar. Gradually whisk in 2-3 tablespoons of lemon juice until you reach a pourable consistency.
13. Drizzle glaze over the cooled cake.
14. This cake freezes beautifully for up to 2 months. Freeze unfrosted and glaze several hours before serving.