Raven's Lemon Cream Cheese Cake


I love lemons....from trees to zest - lemonade, lemon meringue pies, lemon bars, lemon chicken, and so it goes. I have a couple of lemon trees, and friends with bigger ones to keep me pretty well supplied throughout the year and a wonderful thing it is. Here's a recipe for a truly decadent lemon cake, best to make when you're having guests or bringing it to a get-together, because this is a dangerous dish to have around the house. Even better, it's pretty, too.


Lemon Cream Cheese Cake


1 c. butter (2 sticks), softened

6 oz. cream cheese, softened

2 c. sugar

6 eggs

1 t. vanilla extract

2-1/4 c. flour

4 T. lemon juice

Cream together butter, cream cheese and sugar. Beat eggs in one at a time, add vanilla, flour and lemon juice. Spread into greased baking pan, 9 x 13. Bake @ 350 for 35-40 minutes. Cool. The cake will pull away from sides and shrink a bit. Cut into squares.


½ c. butter, softened

8 oz. cream cheese, softened

3 c. powdered sugar

2 T. lemon juice

Beat together, add a drop or two of milk if it’s too thick. Spread on cake squares. Then, sprinkle with lemon zest; a small dollop of crème fraiche; one fresh raspberry on each. Beautiful. The perfect party dessert.