Lemon Bundt Cake

Course : Cakes
Serves: 1
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2 Sticks margarine -- softened
1 Stick butter -- softened
8 ounces cream cheese -- softened
6 Large eggs
3 Cups cake flour -- sifted
3 Cups sugar
1/8 Teaspoon vanilla extract
1/8 Teaspoon lemon extract
---Lemon Buitter Frosting
1 Teaspoon lemon rind (grated)
6 Tablespoons butter
3 Cups confectioners sugar -- sifted
1/4 Cup lemon juice (approximately)
1 Dash salt

Preparation / Directions:

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: Use 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. Lemon Butter Frosting Add lemon rind to butter; cream well Add part of the sugar gradually, blending after each addition. Add remaining sugar, alternately with lemon juice, until right consistency to spread. Beat thoroughly after each addition. Add salt. Makes enough frosting to cover tops and sides of two 9-inch layers or tops and sides two 8x8x2-inch layers.


Nutritional Information:

7758 Calories (kcal); 453g Total Fat; (51% calories from fat); 81g Protein; 866g Carbohydrate; 1811mg Cholesterol; 5069mg Sodium

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