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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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This recipe came from a Robin Hood booklet I got at the grocery store. I have made it several times. The picture shows it on a large plate, surrounded by sugared red and green grapes. Ingredients:
1 (8 ounce) package cream cheese |
3/4 cup butter or 3/4 cup margarine |
1 1/2 cups sugar |
1 1/2 teaspoons vanilla |
4 eggs |
1 tablespoon grated fresh lemon rind |
2 1/4 cups sifted cake-and-pastry flour |
1 1/2 teaspoons baking powder |
icing sugar |
Directions:
1. Combine softened cream cheese, margarine, sugar and vanilla, mixing until well blended.
2. Add eggs one at a time, mixing at low speed until well blended.
3. Add lemon rind.
4. Gradually add flour and baking powder combined, mixing at a low speed until well blended.
5. Spread batter in a greased and floured 9 tube or bundt pan.
6. Bake at 325 for about 70 minutes or until cake tests done.
7. Cool 10 minutes; remove from pan.
8. If desired, sift icing sugar over cake when cool.
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