Yield: 16 Servings
|2||Sticks margarine; softened|
|1||Stick butter; softened|
|1 pack||(8-oz) cream cheese; softened|
|3 cups||Cake flour; sifted|
|3 cups||Granulated sugar|
|⅛ teaspoon||Vanilla extract|
|⅛ teaspoon||Lemon extract|
From: "Hacklaender, Elaine" <EHacklaend@...> Date: Mon, 11 Oct 93 13:48:00 PDT This is a little something that I tried last night and brought to the office today -- rave reviews from everyone who got a piece before it was all gone.
Lemon Cheese Bundt Cake (from Swan's Down Cake Flour) 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 - 325F for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Notes: I used at least ¼ 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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .