Try this Fuss Free Lemon Cake recipe, or contribute your own.
Suggest a better descriptionMake 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.
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Serving Size: 1 Serving (668g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1682 | ||
Calories from Fat: 913 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 101.4g | 135 % | |
Saturated Fat 64.2g | 321 % | |
Monounsaturated Fat 26.3g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 268.8mg | 83 % | |
Sodium 723mg | 25 % | |
Potassium 41.1mg | 1 % | |
Total Carbohydrate 200.6g | 59 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 200.6g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1682
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