Lemon Cheese Bundt Cake

From: "Hacklaender, Elaine" EHacklaend@admin.clemsonsc.ncr.com
Date: Mon, 11 Oct 93 13:48:00 PDT

(from Swan's Down Cake Flour)

2     sticks margarine, softened
1     stick   butter, softened
1     8oz. package cream cheese, softened
6     eggs
3     cups cake flour, sifted
3     cups granulated sugar
1/8 tsp. vanilla extract
1/8 tsp. lemon extract

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

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.


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