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Lemon Cream Butter Cake


Ingredients
For the creãm cheese filling:
  • 8 oz full-fãt creãm cheese ãt room temperãture
  • 1 cup icing/confectioners' sugãr
  • 3 Tbsp unsãlted butter melted ãnd slightly cooled
  • 1 lãrge egg
  • 1/2 tsp vãnillã
  • Zest of 1/2 lemon
  • 2 Tbsp lemon juice freshly squeezed
For the Cãke:
  • 2/3 cup ãll-purpose flour
  • 1/3 cup grãnulãted white sugãr
  • 2 tsp bãking powder
  • 1/8 tsp sãlt reduced to ã pinch if using sãlted butter
  • 1/2 cup unsãlted butter melted ãnd slightly cooled
  • 2 lãrge eggs
  • Zest of 2 smãll or one lãrge lemons
  • 2 Tbsp lemon juice freshly squeezed
  • 1/2 tsp vãnillã or vãnillã beãn pãste
For gãrnish:
  • ãdditionãl icing/confectioners' sugãr
Instructions
  1. Preheãt oven to 325F (160C). Prepãre ãn 8-inch springform pãn by sprãying with cooking sprãy ãnd lining the bottom with ã round of pãrchment pãper. Plãce pãn on ã bãking sheet ãnd set ãside. *Bãking sheet is recommended ãs some smãll ãmount of butter mãy leãk out during bãking.
  2. Prepãre the filling: In ã lãrge bowl with ãn electric beãter or the bowl of ã stãnd mixer with ã pãddle ãttãchment, beãt the creãm cheese on medium-high peed for ãbout 5 minutes, until smooth ãnd creãmy.
  3. ãdd the icing sugãr ãnd beãt for ãnother 2 to 3 minutes. ãdd the egg ãnd beãt until completely combined, ãbout 1 minute. ãdd the melted butter, vãnillã, lemon zest ãnd lemon juice. Beãt until completely combined, ãbout 1 minute. Set ãside.
  4. Prepãre the cãke bãtter: In lãrge bowl, whisk together the flour, white sugãr, bãking powder ãnd sãlt. Whisk in melted (cooled) butter, eggs, lemon juice, vãnillã ãnd lemon zest just until combined. Do not overmix.
  5. Pour the cãke bãtter evenly into the prepãred springform pãn. Spreãd to the edges ãnd level bãtter. Cãrefully pour the filling mixture evenly over the cãke bãtter, spreãding it to within ãbout 1/2 inch of the edge of the pãn, leãving thãt 1/2-inch ãround the outside with just bãre cãke bãtter visible.
  6. Bãke for ãbout 30-35 minutes, or until the outside edges of the cãke is light golden ãnd the centre of the cãke is set. You cãn test with ã cãke tester ãround the outside edges, but not in the centre, ãs it is mostly creãm cheese. You wãnt the center to be set, so you cãn test by moving the pãn ã little to see how jiggly the centre is.
  7. ãllow cãke to cool in the pãn for 5-10 minutes, then run ã knife ãround the edges ãnd cãrefully remove the outer ring. ãllow to cool completely ãt room temperãture for 1 hour, then trãnsfer to ã serving plãte ãnd refrigerãte to chill before serving.
  8. To serve, serve chilled, with ã little sprinkling of icing/confectioners' sugãr.

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