2 Sticks margarine; softened
1 Stick butter; softened
1 pk (8-oz) cream cheese;
-softened
6 Eggs
3 c Cake flour; sifted
3 c Granulated sugar
1/8 ts Vanilla extract
1/8 ts Lemon extract
From: “Hacklaender, Elaine” EHacklaend@admin.clemsonsc.ncr.com
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 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.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings