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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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LEMON CREAM CHEESE CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Vincent Estate in Mansfield, Texas in 1984. Ingredients:
1 package yellow cake mix |
3/4 cup apricot nectar |
1/4 cup butter softened |
3 eggs |
filling |
16 ounces cream cheese softened |
1/2 cup granulated sugar |
2 tablespoons lemon juice |
1 cup flaked coconut |
glaze |
2 cups sifted powdered sugar |
2 tablespoons lemon juice |
2 tablespoons apricot nectar |
Directions:
1. In large bowl combine cake mix, nectar, butter and eggs then beat well.
2. Grease and flour a tube pan then spoon batter into pan.
3. In small bowl combine all filling ingredients and beat until smooth.
4. Spoon filling over batter in pan being careful not to let it touch sides of pan.
5. Bake at 350 for 50 minutes then cool in pan for 30 minutes.
6. Turn out on wire rack or serving platter and continue cooling.
7. Combine all glaze ingredients and stir until smooth then drizzle over cake.
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