Lemon-cream Cheese Pound Cake (gxdb48a) Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
CAKE
3 cup: Sugar,
1 1/4 cup: Butter or margarine, softened
8 ounce: 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
Source from luhu.jp
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
Source from luhu.jp