I have no idea why this cake is called Lemon Cheese Cake. It has nothing to do with Cheesecake. I guess it’s because the filling is like lemon cheese. The filling is really gorgeous – intensely lemony! I loved it.
I used 8 inch cake pans because I wanted the height, but you could also use 9 inch cake pans. It keeps very well in the fridge for up to a week but it didn’t last that long at my home. If you love lemons, then you will probably like to try this out. I am definitely going to make it again. It’s easy and delicious. Perfect for a summer afternoon.
This recipe is from American Cooking.
PREP: 30 minutes COOK TIME: 1 hour
1 cup butter
2 cups sugar
31/3 cup flour, sifted
2 tsp baking powder
Pinch of salt
1 cup milk
1 tsp vanilla
8 egg whites
8 egg yolks, beaten
1 cup lemon juice
5 tbsp flour
21/2 cups sugar
115 gms butter (¼ lb)
½ cup hot water
Preheat oven to 165 C. Grease and flour three 8 inch cake pans.
Beat the egg whites until they are stiff and stand in peaks.
Cream butter and sugar together until it is light and fluffy. Sift the flour, baking powder and salt together. Add a third of the flour mixture to the creamed mixture alternating with a third of the milk. Beat well. Repeat this process twice until all the flour and milk has been incorporated, beating after each addition. Add the vanilla extract and fold in the stiffly beaten egg whites. Spoon the batter into the tins and level the surface gently. Bake for 30 – 40 minutes until the cake tests done. Cool the layers thoroughly and remove from the pans.
To make the filling, beat all the ingredients together with ½ cup hot water together. Cook in a double boiler, stirring constantly until the mixture thickens and is of spreading consistency. Cool and spread between the layers of the cake. Dust with caster sugar on the top.