Cream cheese lemon cake | Women's Weekly Food
Cream cheese lemon cake for 10, perfect with its tangy flavor and easy baking. Served fresh from Women's Weekly Food.
Ingredients
- 125 gram butter, softened
- 125 gram cream cheese, chopped
- 3 teaspoon finely grated lemon rind
- 1 cup (220g) caster sugar
- 2 eggs
- 3/4 cup (110g) self-raising flour
- 1/2 cup (75g) plain flour
- Glacé icing
- 1 cup (160g) icing sugar
- 15 gram butter, melted
- 2 tablespoon hot water
- 1/2 teaspoon finely grated lemon rind
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