Lemon Cheese Cake

My great grandmother made fabulous cakes. When she made her cakes, at night, she would put her butter and sugar on to cream with her 1930s Sunbeam mixer that she wouldn’t part with,  because she was a patch it until it couldn’t be patched anymore sort. Well into the 1970s she called to talk to my father, frantic. She said her mixmaster’s motor was burned up and she wanted him to fix it. He explained that there was no way to fix it and that parts weren’t available. She suggested my father’s father make new parts and then my father fix it.  He sent her a new one instead. She swore that it never creamed butter as well.

Most of the clipped recipes came from the Mobile Press Register in the 30s and 40s. This however is from a recipe card from her collection.

Lemon Cheese Cake

1 c butter
2 c sugar
3 c flour
1 c milk
2 tsp baking powder
1 tsp salt
4 eggs
1 tsp. vanilla

Cream butter and sugar and add eggs one at a time. Beat well. Sift flour 4 times and add ½ flour, then milk, rest of flour, then vanilla. Bake at 375 for 20 minutes.

Filling

1 cup sugar
2 level tbs corn starch
Juice of 2 lemons
1 egg
1 stick margarine
1/3 c confectioners sugar
1/3 c grated cheddar cheese

Cook first 5 ingredients until thick, add powdered sugar and cheese, spread between layers of the cheese cake

Frost cake with a lemon butter cream icing or seven minute frosting