Lemon cheesecake cake
A citrusy sweet cake to grace the tea-time trolley
Ingredients
- For the cake:
- 8 oz/226g butter
- 12 oz/342g caster sugar
- 12 oz/342g self-raising flour
- 4 large eggs
- 5 fl oz/150ml milk
- Zest and juice of 2 lemons
- For the frosting:
- 12 oz/350g icing sugar
- 1 1/2 oz/50g butter
- 5 oz/150g soft cheese
- 1 teaspoon lemon juice
- A little lemon curd for the filling.
Instructions
- For the cake:
- Preheat the oven to 180 deg C/gas mark 4.
- Grease and line the bottom of two 8inch/20cm tins.
- Zest and squeeze the lemons and add the lemon juice to the milk, keeping the zest to one side.
- Cream together the butter and sugar
- Add the eggs one at a time, with 1 tablespoon of the flour with the last egg, and beat well.
- Fold in the flour and the lemon zest along with the milk and beat until well combined.
- Divide the mixture evenly between the two tins and bake for 25 - 30 minutes.
- Remove and allow to cool on a wire tray.
- Before completely cold, spread a little lemon curd on each.
- For the frosting:
- Cream the butter, cheese and icing sugar together.
- Add the lemon juice and beat until smooth.
- Sandwich the two cakes together with a little of the frosting.
- Spread the rest of the frosting smoothly on the top and sides, and decorate with a little grated lemon rind.