Lemon Cake Filled with Cream Cheese Covered in Fondant

Myrna Cuadros
I really like this recipe because it is very manageable. But this lemon cake is very tasty... I love it! I covered it with fondant and made it rectangular. But here it is for a circular one.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 175 grams unsalted butter, or unsalted margarine
  • 175 grams sugar
  • lime zest, from two medium lemons
  • 175 grams flour
  • 300 grams cream cheese
  • 3 tablespoons lime juice
  • 125 grams icing sugar
  • 3 eggs
Preparation
1h
0 mins
Medium
  • Line two 18 cm diameter molds with parchment paper.
  • Preheat the oven to 180°C.
  • Cream the butter with the sugar and lemon zest until fluffy.
  • Add the eggs one by one until they are fully integrated.
  • Sift the flour over the mixture and fold it in gently.
  • Pour the mixture into the molds and bake until a toothpick inserted comes out clean.
  • For the filling and/or frosting: Beat the cream cheese until fluffy, add the lemon juice and powdered sugar, and beat until creamy and smooth.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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