Lemon-cream Cheese Pound Cakecakes, desserts ----CAKE---- 3 cup sugar 1 1/4 cup butter or margarine; softened 8 oz cream cheese; softened 1 tablespoon lemon juice 2 teaspoon vanilla 1 teaspoon lemon extract 1/2 teaspoon orange extract 1/8 teaspoon salt 6 eggs 2 3/4 cup flour * ----LEMON GLAZE---- 1 cup powdered sugar 1 tablespoon butter or margarine; softened 2 teaspoon lemon peel; grated 2 tablespoon lemon juice (2-3 t) * (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 |
