What could speak more of “Summer” than a beautiful lemon-type cake? This old fashioned Lemon-Cheese Cake is sure to bring you rave reviews when you take it to a family reunion or your favorite pot luck dinner.

It contains no cheese but is a beautiful 3 layer cake with a rich creamy “cheeselike” filling and beautiful fluffy white lemon tasting frosting.

Bon Appetit!

Lemon-Cheese Cake

The cooked filling reminds you very much of a lemon pie! And the fluffy white cooked frosting of your Grandmothers divinity icing!

CAKE:

1 cup real butter, softened

2 cups granulated sugar

¾ cup water

¼ cup whole milk

3¼ cups sifted cake flour (I use White Lily)

2-3/4 tsp. baking powder

½ tsp. salt

1 tsp. pure vanilla extract

6 egg whites, room temperature

LEMON-CHEESE FILLING:

1 cup granulated sugar

3 Tbsp. cornstarch

½ tsp. salt

1 cup fresh lemon juice

2 Tbsp. grated fresh lemon rind

6 large egg yolks, beaten lightly with a fork

1/3 cup butter (5-1/3 Tbsp.) (see the mark on the butter wrapper)

Combine the sugar, cornstarch and salt. Stir in the lemon juice and rind and pour into a heavy saucepan. Cook over medium heat, stirring constantly with a wire whisk, until it thickens and comes to a rolling boil. Using a timer, boil for 1 minute, stirring constantly.

Gradually add some of the hot mixture to the lightly beaten egg yolks, stirring and then add the rest of the hot mixture to the egg yolks. (This is called “tempering” the eggs”)

Cook, about 1 minute, stirring constantly till it’s thoroughly heated. Remove from heat and add the butter. (If you cut the butter in slices, it melts faster). Cool Completely. Spread between layers of cake.  Makes about 2 cups.

FROSTING:

1 cup granulated sugar

1/3 cup water

2 Tbsp. white corn syrup

2 large egg whites, room temperature

¼ cup sifted powdered sugar

1 tsp. pure lemon extract

Combine the sugar, water and corn syrup in a heavy saucepan. Cook over medium heat, stirring constantly, until temperature reaches 232 degrees on candy thermometer.