Alex's Lemon Cream Cheese Butter Cake

Ingredients

• 250 g cream cheese or ricotta cheese
• 250 g butter
• 2 teaspoons grated lemon rind
• 250 g caster sugar
• 3 eggs (59 gr)
• 350 g self rising flour

LEMON GLAZE

• 1 cup icing sugar
• 2 teaspoons lemon juice (approx)

Directions

1. 1

   Beat cream cheese, butter and lemon rind together until smooth,

2. 2

   Add sugar and beat until light and fluffy.

3. 3

   Beat in eggs one at a time,.

4. 4

   stir in flour in two batches,.

5. 5

   beat lightly ulntil smooth.

6. 6

   Spoon into well greased 20cm ring or baba tin.

7. 7

   Bake in moderate oven (l60C) for 30 minutes,.

8. 8

   reduce heat to moderatle slow (140C) and bake for a further 30 minutes.

9. 9

   let stand in tin 10 minutes, then turn onto a wire rack.

10. 10

    When cold top with lemon glaze.

11. 11

    LEMON GLAZE:.

12. 12

    Sift icing sugar into bowl,.

13. 13

    beat in enough lemon juice to give a less than pouring consistency.

14. 14

    NOTE:.

15. 15

    Cake will freeze well for up to 2 month.

16. 16

    Freeze without glaze and top with glaze several hours before serving.