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Lemon Cheese Bundt Cake rec.food.recipes/Elaine Hacklaender/1993 Source: Swan's Down Cake Flour
2 sticks (1 cup) margarine, softened 1 stick (1/2 cup) butter, softened 1 (8 oz.) package cream cheese, softened 6 eggs 3 cups cake flour, sifted 3 cups granulated sugar 1/8 tsp. vanilla extract 1/8 tsp. lemon extract
Cream together margarine, butter and cream cheese in a *large* bowl. Add 2 eggs, 1 cup flour and 1 cup sugar; mix well. Repeat until all eggs, flour and sugar have been added. Add extracts and mix well. Place batter in a greased, floured bundt pan.
Bake at 300F to 325F for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Notes: I used at least 1/4 teaspoons each of the extracts. The batter will be very thick! I used a soup ladle to transfer the batter to the bundt pan. I let mine bake about 15 minutes longer and kept the temperature at 300F the whole time.
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