| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bundt, Cakes, Desserts |
16 |
Servings |
INGREDIENTS
| 3 |
c |
Sugar |
| 1 1/4 |
c |
Butter or margarine, softened |
| 8 |
oz |
Cream cheese, softened |
| 1 |
T |
Lemon juice |
| 2 |
t |
Vanilla |
| 1 |
t |
Lemon extract |
| 1/2 |
t |
Orange extract |
| 1/8 |
t |
Salt |
| 6 |
|
Eggs |
| 2 3/4 |
c |
Flour * |
| 1 |
c |
Powdered sugar |
| 1 |
T |
Butter or margarine, softened |
| 2 |
t |
Lemon peel, grated |
| 2 |
T |
Lemon juice, 2-3 T |
INSTRUCTIONS
(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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