and because I don't think anyone ever even reads this blog on the weekends...
and because I have been asked to share my lemon recipes...
I made this last night, and it was fabulous. Moist, and slightly lemony, and completely yummy. Even better - it was super easy!
Lemon Cream Cheese Cake
4.5 oz. cream cheese, room temperature (I used low fat)
1 c. (2 sticks) butter, room temperature
2 tsp. grated lemon zest, 1 lemon (I added more - the zest from 2 lemons, plus about a tsp. of juice)
1 1/2 c. sugar
3 large eggs
1 1/2 c. all purpose flour
Preheat oven to 350.
Beat cream cheese, butter and lemon zest until smooth, then add sugar and beat until light and fluffy.
Beat in eggs one at a time, then add the flour (in two batches)...beat lightly until smooth. Spoon into a ring or Bundt pan.
Bake for 30 minutes at 350, then reduce the heat to 300 and bake another 20-30 minutes until golden brown on top. Test by inserting a toothpick in the center.
Cool the cake in the pan for 10 minutes before turning out onto a wire rack to cool completely. Dust with powdered sugar.
(I know this is a terrible picture - sorry! I have no idea why it looks so yellow here, it didn't at all when I took the picture.)