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Ingredientes
- 2 stk margarine, softened
- 1 stk butter, softened
- 1 pkt (8-ounce) cream cheese, softened
- 6 x Large eggs
- 3 c. Cake flour, sifted
- 3 c. Granulated sugar
- 1/8 tsp Vanilla extract
- 1/8 tsp Lemon extract
Direcciones
- This is a little something which 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 in 2 Large eggs, 1 c. flour and 1 c. sugar; mix well. Repeat till all Large eggs, flour and sugar have been added. Add in extracts and mix well. Place batter in a greased, floured bundt pan. Bake at 300F - 325F for 1 hour and 15 min, or possibly till a toothpick inserted in the center comes out clean.
- Notes: I used at least 1/4 tsp. 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 min longer and kept the temperature at 300F the whole time.
- /CAKES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 12 servings | |
| Calories 556 | |
| Calories from Fat 226 | 41% |
| Total Fat 25.58g | 32% |
| Saturated Fat 8.51g | 34% |
| Trans Fat 2.8g | |
| Cholesterol 124mg | 41% |
| Sodium 267mg | 11% |
| Potassium 76mg | 2% |
| Total Carbs 77.05g | 21% |
| Dietary Fiber 0.6g | 2% |
| Sugars 50.27g | 34% |
| Protein 6.02g | 10% |
