1/4 cup butter, softened
2 eggs
1/4 cup white sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 cups cream cheese, softened
1 cup white sugar
1 cup all-purpose flour
3 tablespoons butter, softened
1 teaspoon vanilla extract
1 cup chopped walnuts
1/2 teaspoon lemon zest
1 cup chopped walnuts
1/2 teaspoon lemon zest
1 (8 ounce) package cream cheese, softened
1/2 cup milk
1/2 cup lite Dutch processed cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 2 (8 ounce) pans or 8-inch round pans.
In a large bowl, cream together the butter, eggs, sugar and vanilla until smooth. Beat in flour, then mix in all-purpose flour, baking powder and salt. Blend egg mixture into the cream cheese mixture, beating well. Stir in the butter mixture in a gentle but firm manner.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of pan comes out clean. Cool completely. To serve, remove pan from oven and brush top and sides of pan with butter mixture. Chill in refrigerator.
To make the cream cheese filling: Beat cream cheese until smooth. Stir in 1/2 cup sugar, stirring until smooth. Gradually beat in flour mixture until well mixed. Gradually fold in cream cheese mixture.
To make the lemon zest: In a small bowl, gently fold cream cheese mixture into lemon zest mixture. Spread into prepared pan.
To make the lemon zest: In a small bowl, mix cream cheese mixture with 1/2 cup sugar. Spread cream cheese mixture over cream cheese layer.
To make the lemon zest: Immediately pour cream cheese mixture over cream cheese layer. Cover cream cheese layer and refrigerate overnight before serving.
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