Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb cream cheese
- 3 tablespoons butter
- 1 1/2 cups sugar, Granulated
- 2 large eggs
- 1/2 teaspoon cinnamon, Ground
- 1 teaspoon lemon, rind of, Grated
- 1/4 cup unbleached flour
- 1/2 teaspoon salt
- confectioners' sugar
- =
Directions
Preheat the oven to 400 degrees F.
In a large mixing bowl, cream the cheese, 1 tb of the butter and the sugar.
Do not beat.
Stir in the eggs, one at a time, beating well after each addition.
Add the cinnamon, lemon rind, flour, and salt; blend well.
Butter the pan with the remaining 2 tb of butter, using your fingers to spread the butter completely.
Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes.
The knife should come out clean.
Cool the cake to room temperature, then sprinkle with confectioners' sugar.