The best delicious Lemon Cheese Bundt Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Cheese Bundt Cake recipe today!
Hello my friends, this Lemon Cheese Bundt Cake recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Cheese Bundt Cake is amazingly delicious, and addictive, everyone will be asking for more Lemon Cheese Bundt Cake.
What Makes This Lemon Cheese Bundt Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Cheese Bundt Cake.
Ready to make this Lemon Cheese Bundt Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
Leave a Reply