Lemon Cheese Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake: 2 cups sugar 1 cup butter ¾ cup milk 6 egg whites, beaten 3 cups all-purpose flour 2 tsp. baking powder ½ tsp. salt
Filling: 6 egg yolks 1 cup sugar ½ cup butter Juice and zest from 2 lemons
Buttercream Icing for Top and Sides: 1 box confectioner's sugar 2 sticks butter, softened 1 tsp. vanilla flavoring Milk to achieve spreadable consistency
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Directions: |
Directions:Cake: Cream butter and sugar until light and fluffy Sift dry ingredients 3 times and add dry ingredients alternately with milk. Fold in beaten egg whites until well combined, being careful not to over mix. Pour evenly into 3 greased 8-inch cake pans and bake at 325º for 25-30 minutes or until top springs back when lightly touched. Cool on racks before removing from pans; cool completely
Filling: Combine all ingredients in top of double boiler set over boiling water. Cook, stirring constantly until very thick, about 15 minutes. Transfer to a bowl and let cool completely before using. When cooled, cover first two layers of cake with this filling.
Butter cream frosting for top and sides: Sift confectioner's sugar if it is lumpy Start with very soft butter and add sugar and milk alternately as you beat it. Use enough milk until you have the spreading thickness you want. Frost top and sides of cake. |
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Personal
Notes: |
Personal
Notes: Granny wrote this recipe to me in a letter. This was the original recipe but she said in later years she often just used a white cake mix for the layers because it was easier. It was dad's favorite cake and she used to make it for his birthday. In her letter, she wrote, "It takes a while to get this all done which is why I don't make one very often. It's worth it though!" And it was worth it as it was always delicious and is still Gran's favorite.
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