Lemon Cheese Cake


Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Cake contains no cheese but buttery filling has hint of cheese-like curd


  • 1 c. butter
  • 2 c. sugar
  • 1 tblsp. baking powder
  • 3 c. sifted cake flour
  • ¾ c. milk
  • 6 egg whites, stiffly beaten
  • Lemon Cheese Cake Filling


  • Cream together butter and sugar with mixer, beating until light and fluffy.
  • Sift together baking powder and flour; add alternately with milk to creamed mixture. Fold in egg whites. Pour into 3 greased 8" round layer cake pans.
  • Bake in moderate oven (350°) 25 to 30 minutes, or until top springs back when lightly touched. Cool on racks.
  • Put layers together with Lemon Cheese Cake Filling, and spread filling over top. Sprinkle with coconut, if desired. White icing may be used to frost sides of cake.