CAKE
3 cup sugar
1 1/4 cup butter or margarine, softened
8 oz cream cheese, softened
1 tbsp lemon juice
2 tsp vanilla
1 tsp lemon extract
1/2 tsp orange extract
1/8 tsp salt
6 eggs
2 3/4 cup flour *
LEMON GLAZE
1 cup powdered sugar
1 tbsp butter or margarine, softened
2 tsp lemon peel, grated
2 tbsp lemon juice (2-3 t)
Directions
* (or 3 cups Softasilk cake flour) Heat oven to 325-degrees. Grease
and flour tube pan, 10x4 inches, or 12-cup bundt cake pan. Beat sugar,
margarine and cream cheese in large bowl until fluffy.
Beat in lemon juice, vanilla, lemon extract, orange extract and
salt. Add eggs, one at a time, beating after each addition. Add
flour; beat until smooth.
Spread in pan. Bake about 1-1/2 hours or until golden brown and
toothpick inserted in center comes out clean. Cool 10 minutes; remove
from pan. Cool completely. Spread Lemon Glaze over cake, allowing
some to drizzle down side. GLAZE: Mix all ingredients until smooth.
(From Betty Crocker Contest Winners, February 1992) 9:29 AM
Servings: 16 servings
Lemon-Cream Cheese Pound Cake (Gxdb48a) Recipe brought to you by Recipe Ideas
Categories: Cake; Cheese; Dessert; Fruit
The History of Recipes
We are able to read the history of written recipes back into the distant past, certainly as far into history as ancient Egypt, and maybe further still. Interesting though that is, in the main part, these early records were just basic pictorial recipes for preparing food.
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We hope you enjoy this Lemon Cream Cheese Pound Cake (Gxdb48a) recipe.
