Lemon Box Cake with Cream Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 240 g flour
- 1 teaspoon tartar baking powder
- salt
- 170 g butter, soft
- 2 lemon (s)
- 0.25 teaspoon ¼ flavor, (lemon oil or lemon extract
- 115 g cream cheese
- 225 g powdered suar, sifted
- 3 egg (s), separated
- 2 tablespoon lemon juice
- 1 teaspoon vanilla extract or vanilla flavor
For the cast:
- 75 g powdered suar
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C. Place a wire rack on the second lowest rail. Line a loaf pan (25 cm long) with baking paper. Rub the peel of the lemons and squeeze out the juice.
- Sieve flour, baking powder and ½ teaspoon salt into a bowl.
- Stir the butter until creamy. Stir in the lemon zest and lemon oil, then add the cream cheese in portions while stirring. Gradually stir in the powdered sugar, stir well. Now gradually add the egg yolks. At low speed, add half of the flour mixture and stir briefly, then 2 tablespoons of lemon juice and vanilla extract, then stir in the rest of the flour mixture.
- Beat the egg white with a pinch of salt. Use a rubber spatula to first pull 1/3 of the egg whites under the dough, then the rest.
- Spread the dough in the loaf pan and bake in the preheated oven at 160 ° for 70 - 75 minutes.
- Mix the powdered sugar with enough lemon juice to create a firm glaze. Spread it on the cake while it is still warm!
- The cake will keep for about 5 days wrapped in aluminum foil.
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