Grease and line a 22–23cm/8½–9in loose-bottomed or springform cake tin with ... 2 teaspoons of lemon juice, add the rest of the rest of the juice to the cream cheese mixture.
Whisk the cream cheese and sour cream together until smooth. Add the sugar, egg yolks and the whole egg, then add the lemon zest and juice and the vanilla and continue to whisk until everything is ...
while ricotta cheese, crème fraîche and plenty of fresh lemon zest make these cupcakes incredibly moist and fluffy. Find this recipe and others in Food & Wine's lemon cake guide.