Intro: Lemon & Lime Cream Cheese Snack Cake
I created this rich and dense cake to feature two well-loved citrus fruits- lemon and lime! Fresh juice makes for the best flavor and this cake works great as a quick snack and is great for transporting because of no messy frosting. Instead, a orange scented glaze is used to dress up this little cake perfect for teatime!
You will need:
6 Tbsp. butter, softened
3 oz. cream cheese, softened
¾ cup sugar
2 Tbsp. each of lemon & lime juice
½ tsp. each of lemon & lime zest
1 cup flour
2 Tbsp. cornstarch
½ tsp. baking powder
¾ tsp. salt
½ cup confectioners’ sugar
1 Tbsp. orange juice
Cream the butter, cream cheese, and sugar until light and fluffy; beat in eggs along with the lemon and lime juices & zests.
Beat in the flour, cornstarch, baking powder, and salt until smooth and blended.
Cut a circle of wax paper to fit in a greased 8-inch round baking pan; grease again. Pour batter into the pan.
Bake at 375 degrees for 23-26 minutes or until lightly browned and a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine glaze ingredients, drizzle over cooled cake.
Yield: 12 servings