Lemon cheese bundt cake

Yield: 16 Servings

Measure Ingredient
2 Sticks margarine; softened
1 Stick butter; softened
1 pack (8-oz) cream cheese; softened
6 Eggs
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.



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