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)
Yields
16 Servings