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.