Heat oven to 325 degrees F.
3 cups sugar (lots of sugar)
1 1/4 cups butter (I only used 1 cup, that is way too much for me)
1 package (8 ounces) cream cheese, softened
1 tablespoon lemon juice (I like fresh squeeze)
2 teaspoons vanilla
1 teaspoon lemon extract (I didn't put this in, I just put in an extra teaspoon of the lemon juice)
1/2 teaspoon orange extract (again, I used fresh orange juice, about 1 teaspoon)
1/8 teaspoon salt
3 cups Softasilk cake flour
Lemon Glaze (below)
Beat sugar, butter and cream cheese 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 batter in greased and floured tube pan, 10x4", or 12-cup bundt pan.
Bake until golden brown and wooden pick inserted in center comes out clean, about 1 1/2 hours; cool 10 minutes. Remove from pan; cool cake completely.
Spread glaze over cake, allowing some to drizzle down side.
1 cup powered sugar
1 tablespoon butter, softened
2 teaspoons grated lemon peel
2 to 3 tablespoons lemon juice
Mix all ingredients until smooth.
I thought it would be fun to show what is on the back of this little recipe.
Crisp Flour Tortilla Chips and a recipe for Fruited Prosciutto Salad With Orange Vinaigrette.
Don't those sound good?? If you can't magnify the picture of these recipes, let me know and I will try to send them to you, via email.
Thanks for stopping by!!