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Posted October 07, 2005 09:41 PM
Lemon Cream Cake
1 8oz. package of cream cheese, room temp
1/2 cup butter, room temp
1&1/4 cups sugar
3 eggs
zest from one lemon
2&1/4 cups flour
3 t. BP
1 t. salt
1 cup milk, room temp
GLAZE:
1/3 cup sugar
1/4 cup lemon juice
Preheat your oven to 350Grease & flour a tube or bundt pan.
In your mixer bowl beat cream cheese and the butter.
Beat in the sugar until light and fluffy, about 5 minutes
Add the lemon zest, flour, BP, salt and milk.
Mix at low speed until just thoroughly combined.
Pout the batter in your pan and bake for 50-55 minutes ot until the cake tests done with tooth-pick.
Combine lemon juice and the sugar,
POUR over the HOT cake, letting the glaze run down the edges between the cake and the pan.
COOL the cake in the pan for 15 minutes.
Run a knife around the edges, and place a cake plate over the top of the pan. Turn plate and pan over, and carefully remove the pan.
Cool thoroughly
Posted October 07, 2005 09:41 PM
Lemon Cream Cake
1 8oz. package of cream cheese, room temp
1/2 cup butter, room temp
1&1/4 cups sugar
3 eggs
zest from one lemon
2&1/4 cups flour
3 t. BP
1 t. salt
1 cup milk, room temp
GLAZE:
1/3 cup sugar
1/4 cup lemon juice
Preheat your oven to 350Grease & flour a tube or bundt pan.
In your mixer bowl beat cream cheese and the butter.
Beat in the sugar until light and fluffy, about 5 minutes
Add the lemon zest, flour, BP, salt and milk.
Mix at low speed until just thoroughly combined.
Pout the batter in your pan and bake for 50-55 minutes ot until the cake tests done with tooth-pick.
Combine lemon juice and the sugar,
POUR over the HOT cake, letting the glaze run down the edges between the cake and the pan.
COOL the cake in the pan for 15 minutes.
Run a knife around the edges, and place a cake plate over the top of the pan. Turn plate and pan over, and carefully remove the pan.
Cool thoroughly