1. Preheat oven to 350F / 180C  
  2. 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:  

  1. In a standing mixer with the paddle attachment, mix together all dry ingredients (flour, salt, baking powder, baking soda + sugar). 
  2. Mix dry ingredients on low speed and slowly add the sour cream and eggs, and stream in melted Kerrygold Salted Butter.  
  3. Finish folding all of the ingredients with a spatula, until all of the ingredients are incorporated.  
  4. Pour cake batter into another medium sized bowl and set aside.  
  5. Clean the bowl of the mixer and make the topping.  

For the Custard Topping:  

  1. Using a standing mixer with the paddle attachment – beat together cream cheese until soft and smooth.  
  2. Scrape down the sides and bottom of the bowl. Add eggs, vanilla, lemon juice, lemon zest and a pinch of salt. Whip until combined.   
  3. Slowly add the sifted powdered sugar (Make sure powdered sugar is sifted so there are no lumps!).
  4. Stir until combined.  

For Homemade Whipped Cream:

  1. In a standing mixer with the whisk attachment, add cream, powdered sugar and vanilla extract and whip together until soft peaks form.  
  2. Set aside.

To Bake:

  1. 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.  
  2. 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.  
  3. Best served warm with whipped cream and fresh berries.  

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