Category: Desserts

CAKE:

1 1/2 cup Unsalted butter, rm temp

8 oz Cream cheese, rm temp

3 cup Sugar

1/4 cup Fresh lemon juice

1 1/2 tbsp Vanilla extract

1 tbsp Grated lemon peel

6 Large eggs

3 cup All purpose flour

1/4 tsp Salt

GLAZE:

1 3/4 cup Powdered sugar

3 tbsp Milk

1 tbsp Fresh lemon juice

FOR CAKE: Prehead oven to 350F. Grease and flour 10-inch-diameter angel food cake pan. Using electric mixer, cream butter in large bowl until light. Add cream cheese and beat until well combined. Add sugar and beat until light and fluffy, about 3 minutes. Add lemon juice, vanilla and lemon peel. Add eggs 2 at a time; beat until combined. Add flour and salt and beat just until batter is smooth and creamy. Spoon batter into prepared pan. Bake until tester inserted near center comes out clean, about 1 1/2 hours. Cool cake in pan on rack 15 minutes. Turn out cake onto rack and cool.



FOR GLAZE: Mix all ingredients in small bowl until smooth. Spoon over cake, allowing glaze to drip down sides. Let stand until glaze sets, about 30 minutes (Can be made 8 hours ahead. Cover and let stand at room temperature).



Gourmet Magazine