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Alex's Lemon Cream Cheese Butter Cake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1190.0603
Energy (kCal)42502.4234
Carbohydrates (g)1232.7923
Total fats (g)3841.3409
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat cream cheese, butter and lemon rind together until smooth, | 2. Add sugar and beat until light and fluffy. | 3. Beat in eggs one at a time,. | 4. stir in flour in two batches,. | 5. beat lightly ulntil smooth. | 6. Spoon into well greased 20cm ring or baba tin. | 7. Bake in moderate oven (l60C) for 30 minutes,. | 8. reduce heat to moderatle slow (140C) and bake for a further 30 minutes. | 9. let stand in tin 10 minutes, then turn onto a wire rack. | 10. When cold top with lemon glaze. | 11. LEMON GLAZE: | 12. Sift icing sugar into bowl,. | 13. beat in enough lemon juice to give a less than pouring consistency. | 14. NOTE: | 15. Cake will freeze well for up to 2 month. | 16. Freeze without glaze and top with glaze several hours before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream cheese 250 g 20908.125 248.0625 503.2125 2027.025
    butter 250 21375.0 982.125 667.875 1800.0
    lemon 2 teaspoons grated rind 2.5617 0.8233 0.0972 0.0265
    caster sugar 250 - - - -
    egg 3 214.5 1.08 18.84 14.265
    self rising flour 350 - - - -
    icing sugar 1 cup - - - -
    lemon juice 2 teaspoons 2.2367 0.7015 0.0356 0.0244

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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