Ingredients
- Cake:
- Finely grated rind of one lemon
- juice of one lemon = 1/4 cup
- 3 1/2 pounds cream cheese, leave out to settle into room temperature
- 1 1/4 cups sugar
- 1/8 tsp. salt
- 1 tsp. pure vanilla extract
- 1 cup sour cream
- 6 large eggs
- Topping:
- 16 canned apricot halves
- 1 cup apricot preserves
- 1/4 cup sugar
- (optional - chopped green pistachio nuts, chopped, to sprinkle on top)
Description
This Recipe Is From Maida Heatter's Book Of Great Desserts. If She Puts Her Stamp On A Recipe It Is Fail-safe And Sublime. This Cake Is One You Prepare Ahead Of Serving And Slice Ahead, Too, To Make It Perfect For A Buffet.
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