| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Desserts, Bundt |
16 |
Servings |
INGREDIENTS
| 3 |
c |
Sugar |
| 1 1/4 |
c |
Butter or margarine;softened |
| 8 |
oz |
Cream cheese; softened |
| 1 |
tb |
Lemon juice |
| 2 |
ts |
Vanilla |
| 1 |
ts |
Lemon extract |
| 1/2 |
ts |
Orange extract |
| 1/8 |
ts |
Salt |
| 6 |
|
Eggs |
| 2 3/4 |
c |
Flour * |
| 1 |
c |
Powdered sugar |
| 1 |
tb |
Butter or margarine;softened |
| 2 |
ts |
Lemon peel; grated |
| 2 |
tb |
Lemon juice (2-3 T) |
INSTRUCTIONS
CAKE
LEMON GLAZE
* (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) (GXDB48A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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