Instructions:
- Preheat oven to 350F / 180C
- Line a 9 x 13” pan with parchment, and butter the pan using Kerrygold Salted Butter, line with parchment, then flour and butter the parchment.
For the Cake:
- In a standing mixer with the paddle attachment, mix together all dry ingredients (flour, salt, baking powder, baking soda + sugar).
- Mix dry ingredients on low speed and slowly add the sour cream and eggs, and stream in melted Kerrygold Salted Butter.
- Finish folding all of the ingredients with a spatula, until all of the ingredients are incorporated.
- Pour cake batter into another medium sized bowl and set aside.
- Clean the bowl of the mixer and make the topping.
For the Custard Topping:
- Using a standing mixer with the paddle attachment – beat together cream cheese until soft and smooth.
- Scrape down the sides and bottom of the bowl. Add eggs, vanilla, lemon juice, lemon zest and a pinch of salt. Whip until combined.
- Slowly add the sifted powdered sugar (Make sure powdered sugar is sifted so there are no lumps!).
- Stir until combined.
For Homemade Whipped Cream:
- In a standing mixer with the whisk attachment, add cream, powdered sugar and vanilla extract and whip together until soft peaks form.
- Set aside.
To Bake:
- Pour cake batter into the prepared pan. Smooth cake batter out with a spatula until even and pressed into the corners. Next add cream cheese custard topping by pouring directly onto the cake batter and spreading that around evenly.
- Bake at 350F/ 180C for 40 minutes, or until edges are golden brown and you can smell the cake. Cake will bubble up slightly. Let cake cool at least 10 minutes before serving.
- Best served warm with whipped cream and fresh berries.
Recipe by sweetish.co