Lemon Cream Cheese Butter Cake

I love this cake, it is so buttery but with the addition of cream cheese and lemon zest it truly stands out as one of the best butter cakes around. I have been making this cake for years but I find it so much easier and quicker to make in the Tefal Cuisine Companion.  This recipe I've adapted for the Tefal Cuisine Companion from an AWW cookbook.

Pre heat oven to 160deg fan forced. Grease 20cm ring tin or baba tin.

Cake

125 gms Cream Cheese diced
250 gms Butter softened and diced
Grated rind from one Lemon
310 gms Caster Sugar
3 Eggs
215 gms Plain Flour
Insert Kneading Blade. Stopper out.
Add cream cheese, butter and lemon rind.
Sp10:1min 30sec or until mixture is smooth and creamy, scraping  bowl with spatula as required.
Add caster sugar.
Sp10:1min, scraping bowl with spatula as required.
Add eggs and plain flour.
Sp6:1min or until combined, scraping bowl with spatula as required.
Spoon into prepared tin and bake 50-60mins or until done when tested.
Leave to cool on wire rack.

Icing

1 cup Icing Sugar

1 teaspoon Lemon Juice

Milk

In small bowl stir icing sugar and lemon juice with metal spoon adding enough milk until mixture is the consistency of honey. Spoon over cooked cake and leave to set.

Serve with freshly whipped cream and seasonal fruits if desired.

Lemon Blueberry Loaf

This lemon blueberry loaf is the perfect afternoon tea cake, it is super moist and the flavour combination of lemon teamed with blueberries is delicious. The loaf can be left plain or iced with a simple lemon glacé icing or a lemon buttercream. The Tefal Cuisine Companion mixes the batter to perfection in a matter of minutes. I cut and freeze this loaf in individual portions to take to work for an afternoon tea treat.

Note: I used a 20x10cm base measurement loaf tin
Note: I use eggs from an 800gm carton of 12 eggs.
Note: Butter should be very soft.

210 gms Self Raising Flour
70 gms Butter softened
140 gms Caster Sugar
35gms Lemon Juice
125 gms Milk
1/2 teaspoon pure Vanilla Extract
Zest of 2 Lemons
2 Eggs (see note)
1 cup frozen Blueberries
Insert Kneading Blade. Stopper out.
Add all ingredients EXCEPT blueberries
Pastry P1:1min 30sec scraping bowl with spatula as necessary
Remove blade
Gently fold in frozen blueberries, pour into greased loaf tin and bake at 160deg for 50-60 mins or until done when tested.
Leave in tin 5 mins before turning out onto wire rack to cool.
Leave plain or ice with a lemon glacé icing or a lemon buttercream.

Lemon Cheesecake without Gelatine

Lemon Cheesecake without Gelatine

This lemon cheesecake set without gelatine has been a staple cheesecake recipe for over 40 years. I remember my mother making this for special occasions when I was a child.  I make this with The Tefal Cuisine Companion prepared cream cheese (recipe for cream cheese can be found on this blog using the search function). For this cheesecake to successfully set be sure to use ripe lemons. If using the cream cheese from this blog there is no need to blend until smooth, just add to the Cuisine Companion bowl and proceed from the 'Lemon Cream Cheese Filling'. This cheesecake should be chilled overnight before decorating. 

Ingredients 

140 gms Granita biscuits or similar

75 gms unsalted butter melted

250 gms cream cheese

395 gms condensed milk

1/2 cup lemon juice strained

Biscuit Base

Insert Kneading Blade, insert internal steaming basket, stopper in. 

Add biscuits

Pulse until biscuits resemble bread crumbs, place biscuit crumbs into separate bowl and add melted butter, stir to combine and press into base of 20 cm springform cake tin. Refrigerate. 

Rinse and dry Cuisine Companion bowl and Kneading Blade. 

Lemon Cream Cheese Filling 

Insert Kneading Blade 

Add cream cheese 

Sp8:30sec or until smooth. Scraping bowl as required. 

Add condensed milk

Sp8:1min or until combined. Scraping bowl as required. 

Insert Whisk 

Start Sp6:30sec adding lemon juice through hole in lid. 

Insert stopper 

Sp8:30sec. 

Pour into chilled crust and refrigerate 4 hours or overnight. 

Decorate as desired.

Lemon Tarts

Lemon Tarts with Cream Cheese Pastry

I love anything made with lemons, the fresh tart flavour especially when teamed with a light cream cheese pastry and whipped cream is a taste sensation. The Tefal Cuisine Companion makes light work of this pastry and lemon filling. 

Note: Australian cup and spoon measurements used. 1 cup = 250mls. 1 tablespoon = 20mls

I've used eggs from an 800 gm carton of 12 eggs. 

Cream Cheese Pastry 

170gms cream cheese softened

170gms butter softened

10gms sugar

270gms plain flour

Insert kneading blade. Stopper out. 

Add all ingredients. Pastry P1:2mins. Wrap in cling wrap and refrigerate for 1 hour. 

Grease a 24 hole mini muffin tin. 

Roll pastry out to approx 3mm thick. Cut out rounds large enough to fit bottom and sides of mini muffin holes. 

Refrigerate. 

Lemon Filling 

115 gms lemon juice

210gms caster sugar

3 large eggs

80gms sour cream

Insert whisk. Stopper in. 

Add all ingredients 

Sp6:2mins

Fill pastry shells nearly to the top and bake at 170deg for 20 to 25 mins or until filling is set and pastry is cooked. Leave in tin for 5 mins before transferring to cooling rack. Serve with whipped cream. 

Lemon olive oil cupcakes

Lemon Olive Oil Cupcakes

If you love anything lemon then these are a must. So moist, delicious and so easy in the Cuisine Companion. The lemon butter and cream cheese frosting is amazing, one of the best frostings I've ever made. The beautiful lemon butter used in the frosting is a recipe from 'Loving the Cuisine Companion Charity Cookbook'

Note: Australian spoon measurements used. 1 tablespoon = 20 mls..
Note: I use eggs from an 800 gm carton of 12 eggs.
Note: Zest your lemons first. I zested 4 lemons to get 2 tablespoons.
Note: This  will make 15-18 cupcakes depending on the size of your cupcake liners.

Line muffin tin with cupcake liners. 

Insert whisk, stopper in, then add

3 eggs

200 gms extra virgin olive oil

15 gms lemon juice

325 gms milk

Sp6:2mins. Scrape bowl with spatula.
 Then add

300 gms Self Raising flour sifted into bowl. (When using the whisk I like to sift my flour).

325 gms caster sugar
2 tablespoons lemon zest

Sp6:30sec. Scrape bowl with spatula. Then Sp8:15sec. Remove whisk and stir through with spatula. 

3/4 fill cupcake liners and bake 160 deg fan forced for 25-30 mins or until done.

Lemon Butter Cream Cheese Frosting

225 gms unsalted butter room temperature and diced

115 gms cream cheese room temperature  and diced

120 gms lemon butter

1/2 tspn vanilla extract

540 gms icing sugar

Insert Kneading Blade. Stopper in 

Add all ingredients in order listed

Sp10:until mixture is smooth. (It will form a ball at first then become smooth). Scrape down bowl after 15 seconds. 

Add more icing sugar if mixture is too thin to pipe.

Lemon olive oil cake. Baked in 2 22cm cake tins.