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LEMON CREAM CHEESE POUND CAKE
1-8oz. pkg. cream cheese, softened
2-1/2 sticks of butter, softened
1/4 cup vegetable oil
3-1/4 cups sugar
7 egg yolks
1 tsp. vanilla extract
1 tsp. lemon extract
3 cups cake flour
1/4 tsp. salt
5 stiffly beaten egg whites
Follow instructions exactly and watch the cake
carefully�the extra egg yolks, oil and sugar means it
can easily scorch on the outside. The cake flour makes
it especially smooth. You may have to cover the top with
aluminum foil the last 10-15 minutes of baking time.
1.Spray large bundt pan with Baker�s Joy, combination of
oil and flour, or grease and flour pan.
2. Beat 5 egg whites until stiff and set aside
3. Cream sugar, butter, oil and cream cheese until
fluffy.
4. Beat in 7 egg yolks, one at a time.
5. Add vanilla and lemon flavoring
6. Mix flour and salt together, adding to batter in 3
batches. Mix well
7. Fold in beaten egg whites.
Bake at 350 for 1 hr. 15 min.
Cool on rack for 15 minutes, remove from pan. Wrap
tightly with foil and this cake will stay moist for
days. Also freezes well.
GLAZE, OPTIONAL:
Juice of 2 lemon
Approx. 1 cup confectioner's sugar
Cook for 2-3 minutes over stovetop, drizzle while still
warm over top of cake.
Garnish cake dish with thinly sliced lemons. If you
really want to go over the top, slice the cooled cake in
half and fill middle with store-bought lemon curd
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