Lemon Cream Cheese Cake

Karla Knechtel
Buhler, Kansas

1 c. cake flour
3 tsp. baking powder
3/4 c. sugar
3/4 c. butter
3 egg yolks
1/2 of lemon rind, grated
5 T. lukewarm milk
3 egg whites

Preheat oven to 350 degrees. Sift flour with the baking powder. In a large bowl, beat butter with sugar and add the yolks one at a time mixing very well. Add lemon rind and the milk altenately with the flour. Beat egg whites until stiff. Fold the egg whites very carefully into the mixture. Divide the mixture into 2 – 9 inch round greased cake pans and bake at 350 for 20-25 minutes or until done.

Lemon Cream Cheese Frosting

1 (8 oz.) pkg. cream cheese, softened
1/4 cup butter
2 T. lemon juice
2 tsp. lemon zest
1 tsp vanilla extract
5 c. powdered sugar

Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add 3 cups powdered sugar and beat together. Add the additional 2 cups of powdered sugar. Beat until creamy. Add more sugar or lemon juice as needed for easy spreading.

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