Rich Butter Cake with Cream Cheese

fromTopatoDarth Vader573059788
"When it comes to cakes we`re maximalists - we eat only the best. And here`s our favorite."
Preparation20 min.
Cooking65 min.
Тotal85 min.
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  • flour - 1 2/3 cups (390 g)
  • baking powder - 1 tsp
  • baking soda - 1/4 tsp
  • salt - 1/2 tsp
  • butter - 1 2/5 cups (340 g), at room temperature
  • cream cheese - 1 cup (226 g), Philadelphia, at room temperature
  • sugar - 2 1/5 cups (550 g)
  • vanilla - 2 1/2 tsp, extract
  • lemon zest - of 1 lemon (or orange)
  • eggs - 6 large, at room temperature


Oven: 347°F (175 °C) with fan on. Deep round form 11″ (28 cm) in diameter, well oiled and covered lightly with flour. Beat with a mixer only.

Mix the flour, baking powder, baking soda and salt in a bowl. Stir and sift it through a sieve to get air into the floury mixture. Leave it aside.

In the mixer bowl, beat the diced butter for about 2 min. Add the cream cheese and beat again at medium speed to obtain a cream mixture. Gradually add the sugar as well, without stopping the mixer for another 5-6 min.

Add the vanilla, lemon zest, the eggs 1 by 1 until each is absorbed and the flour that you've sifted in 3 lots. Beat with the mixer on low just until all the flour is absorbed. Pour the mixture into a suitable, deep form. Smooth it out with a spoon.

Bake at 338°F (170 °C) for about 55-70 min. or until your toothpick comes out dry when you poke the middle of the cake.

Source: joyofbaking

Notes: A 2 lb (1 kg) cake serves about 14 people. It has a wonderful, golden, crunchy crust, while also soft and moist, rich in cream cheese, butter and with a pleasant citrus aroma.

It's perfect for a cup of hot tea or coffee. You can serve it with fresh fruits or ice cream too. One downside is all the ingredients required but it's worth it for special occasions.find similar recipes here

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