Lemon-cream cheese pound cake (gxdb48a)
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Sugar |
| 1¼ | cup | Butter or margarine;softened |
| 8 | ounces | Cream cheese; softened |
| 1 | tablespoon | Lemon juice |
| 2 | teaspoons | Vanilla |
| 1 | teaspoon | Lemon extract |
| ½ | teaspoon | Orange extract |
| ⅛ | teaspoon | Salt |
| 6 | Eggs | |
| 2¾ | cup | Flour * |
| 1 | cup | Powdered sugar |
| 1 | tablespoon | Butter or margarine;softened |
| 2 | teaspoons | Lemon peel; grated |
| 2 | tablespoons | Lemon juice (2-3 T) |
Directions
CAKE
LEMON GLAZE
* (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 1-½ 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