Lemon Cheese Cake



Morning in Wolffork Valley

 Hey guys this is the recipe for Momma's lemon cheese cake all of you love! I previously posted another from Granny's recipe box which uses fewer eggs. I think I will delete it.  I have only made this recipe. I'm sure the other one is good too, it's just not exactly like Momma's. :)
For those of you who don't know my Momma's cheese cake it's not a Philadelphia cheese cake. No this cake is a butter layer cake with lemon curd icing. No cheese just butter, eggs, lemon and sugar..... I don't know why its called a cheese cake!

Momma's Lemon Cheese Cake

Bake Duncan Hines Butter Cake Mix in 4- 8" well greased and floured round pans. In my oven for 4 layers it takes about 12 min. at 375 degrees until they test done with toothpick. As soon as you take the cake out of the oven run a sharp knife around the edge to loosen. Let stand in the pan for a few min. Then turn the layers out on a cooling rack of a clean cotton dish towel.

Lemon Cheese Icing

3 large or 4 medium to small lemons zested and squezzed
8 egg yolks
2 cups sugar
1/2 cup butter
1 egg white

Seperate the eggs while they are cold.

Mix together lemon juice and zest, egg yolks, sugar and butter, and 1 egg white in large sauce pan. Cook over medium heat until thick enough to spread. Stir constantly do not leave it. This will probably take about 10 min. Remove from heat and let stand until cool enough to touch, then ice cake.

Lay small strips of wax paper on cake plate where the edges of cake layers will lay to keep icing off plate. When cake has cooled and the icing has cooled to point where you can touch without being burned layer icing and cake. Ice sides of cake also. Let stand for an hour and remove wax paper. Store at room temperature in Cake Dome. Do not refrigerate.

Patricia Ann Peacock 1957