The best delicious Fuss Free Lemon Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fuss Free Lemon Cake recipe today!
Hello my friends, this Fuss Free Lemon Cake recipe will not disappoint, I promise! Made with simple ingredients, our Fuss Free Lemon Cake is amazingly delicious, and addictive, everyone will be asking for more Fuss Free Lemon Cake.
What Makes This Fuss Free Lemon Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fuss Free Lemon Cake.
Ready to make this Fuss Free Lemon Cake Recipe? Let’s do it!
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1 250 gram pac round wine
-biscuits
125 g Melted butter
250 g Tararua traditional cream
-cheese; (at room
; temperature)
1 c Caster sugar
1 ts Vanilla
1/4 c Lemon juice; (no pips)
1 85 grams pac lemon jelly
3/4 c Boiling water
1 c Evaporated milk; well
-chilled
1 c Tararua cream
Make the usual biscuit base, crush the wine biscuits in a food processor
and combine with the melted and cooled butter.
Press halfway up the sides of a loose-based cake tin. Chill.
Into a large mixing bowl put the cream cheese, caster sugar, vanilla and
lemon juice and squash it all with a potato masher or blend in a food
processor until smooth.
Make up the jelly with the boiling water.
Cool it and then add it to the cream cheese mixture.
In another bowl beat the evaporated milk until light and fluffy.
Tip into the cream cheese mixture.
Quickly whip the cream and tip that into the mixture.
Fold everything together and pour into the crumb base.
Chill overnight.
Yields
1 servings
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