Posts Tagged ‘lemon cream cheese cake’

My friend Ellen has joined a cult.

I tried to tell her that all schools were the same, but receiving four notes about fundraising within the first week of her child starting kindergarten has her completely convinced.  She can see herself standing on street corners next, jingling a collection tin.

One of the missives requires her (it was an imperative, not a request) to produce a baked item for the school’s cake stall.  El felt that her latest attempt – a date loaf which she unfortunately decided to bake in mini-muffin pans, prompting her youngest son to dub them “poo cakes”  – might not be a best seller.  She asked me yesterday for an easy, pretty recipe and I promised her I’d post this one up.

This dead simple recipe comes from an old Women’s Weekly cookbook, and it was almost the first cake I ever learnt to bake.

Why is it so great?  Because it uses very few ingredients, there’s no sifting involved, and the cream cheese produces a fine crumb that is moist and tender every time.  The ingredients are readily available, the batter is made in mere minutes, and the cake  keeps well for several days.

When I’m weary, this is the recipe I turn to.  It’s universally popular, adaptable and bakes consistently well every time.

  • 125g (4.5oz) cream cheese (I used Philadelphia), at room temperature
  • 250g (1 cup) unsalted butter, at room temperature
  • 2 teaspoons grated lemon rind (about the rind of one lemon)
  • 320g (1½ cups) caster (superfine) sugar
  • 3 large (59g) eggs
  • 225g (1½ cups) plain (all purpose) flour
  • icing sugar (for serving)

1. Preheat oven to 175C (350F) with fan.

2. Beat the cream cheese, butter and lemon rind together until smooth, add the sugar and beat until light and fluffy.

2. Beat in the eggs one at a time, then stir in the flour in two batches, stir lightly until smooth.  Spoon into a well greased 20cm (8″) ring tin or baba pan.  Note: I used a Wilton bundt pan, which was a bit too large for this amount of batter.

3. Bake the cake for 30 minutes at 175C (350F) with fan, then reduce the oven temperature to 150C  (300F) with fan and bake for a further 20 – 30 minutes, or until a skewer inserted in the middle of the cake comes out clean.  Cool the cake in its tin for 10 minutes, before turning onto a wire rack to cool completely.  Dust the cake with sifted icing sugar before serving.

PS. A note on cream cheese – I’ve made this with  nearly every permutation of Philly cheese – from the original solid block to the light spreadable.  It’s worked well every time!

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