| Source: Edie Unger |
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Bake at 325 F. in a 9-inch tube pan for 70-75 minutes
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Yield: 1 9 inch tube cake
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Note: This cake is incredibly easy to make, comes out beautifully and is absolutely wonderful to eat. I got the recipe about 15 or more years ago from Tante Edie and didn't make it till now.
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| INGREDIENTS: |
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1 - 250 gr. package of cream cheese
3/4 cup margarine or butter
1 1/2 cup sugar
1 12/ tesaspoons vanilla
4 large eggs
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1 Tablespoon grated lemon rind
2 1/4 sifted flour
1 1/2 teaspoons baking powder
Icing sugar (sift over cake when cool) |
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| Combine softened cream cheese, butter or margarine, sugar and vanilla. Add eggs one at a time. Add lemon rind. Sift together flour and baking powder (add a 1/2 t salt if using butter). Add to butter mix at low speed until well blended. Spread batter in greased and floured 9 inch tube pan. Bake at 325 F. for 70-75 minutes. Cool 10 minutes and remove from pan. |
