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Lemoncream Cheese Pound Cake

Author/Submitted by:
Servings: 16
Categories: Cakes / Desserts

3  c  Sugar
1 1/4  c  Butter or margarine, softened
8  oz  Cream cheese, softened
1  tb  Lemon juice
2  ts  Vanilla
1  t  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, 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 1-1/2 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)

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