–CAKE–
3 c Sugar
1 1/4 c Butter or margarine;softened
8 oz Cream cheese; softened
1 tb Lemon juice
2 ts Vanilla
1 ts Lemon extract
1/2 ts Orange extract
1/8 ts Salt
6 Eggs
2 3/4 c Flour *
-LEMON GLAZE-
1 c Powdered sugar
1 tb Butter or margarine;softened
2 ts Lemon peel; grated
2 tb Lemon juice (2-3 T)
* (or 3 cups Softasilk cake flour) Heat oven to 325-degrees. Grease and
flour tube pan, 10×4 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 1-1/2 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) (GXDB48A)
From
Yields
16 Servings