Cream Cheese Lemon Cake
This is a lovely and classic cake made in traditional layer cake pans. Try the cream cheese lemon cake whenever you want to serve something fabulous with afternoon tea and coffee. The combination of cream cheese and lemon is a perfect one. The tart and tangy lemon is smoothed out by the creaminess of the cheese. Here, the lemon is in the cake, so it has a nice bite against the cream cheese that makes up the icing. The icing, like any good cream cheese frosting, also has fresh squeezed lemon in it that will underscore and pick up on the lemon in the cake.
There is nothing quite like a layer cake with frosting. It is always elegant, and says how much you care. They are simple to make, and take little time to pull together, especially if you’re using a mixer (and why not? Today, they are so cheap!) to pull it all together. The recipe calls for castor sugar, but you can get the same results with just ordinary sugar from the grocery store. Just be sure to blend the butter and sugar for five to eight minutes, until it is very light. This recipe uses self-rising flour. Self-rising flour has the baking powder and salt already added in to it. This is a terrible way to buy flour, baking powder, and salt. Use ordinary flour, and for each one cup of flour (to substitute for the self-rising) add about 1.5 teaspoons of baking powder, and one-half teaspoon of salt. For this recipe, since it already adds in additional baking powder, increase the amount by one-half teaspoon.
The problem with self-rising flour is that you cannot really control the rise or the salt content of whatever you are baking, and those are two important concerns. So avoid the self-rising flour and add your own leavening and salting ingredients. Here, though, for this recipe, do not add more salt. That is already in the flour.
Find out how to make this recipe and many others at the website, The Londoner, by following the link below.
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