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Cream Cheese Tube Cake

Howard L. Puckett
Yield Makes 1 (10-inch) cake
Jane recommends turning off the phone when you make this delicate-tasting cake. Distractions might cause you to overbeat the batter, leading to poor texture.

Ingredients

  • 3/4 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 3/4 cups sugar
  • 6 large eggs
  • 2 1/4 cups sifted self-rising flour
  • 2 teaspoons grated lemon rind
  • 1 teaspoon vanilla extract
  • Powdered sugar
  • Strawberries

How to Make It

  1. Mix butter and cream cheese at medium speed with an electric beater until creamy; gradually add sugar, beating well.

  2. Add eggs, 1 at a time, beating just until combined. Add flour, beating just until moistened. Stir in lemon rind and vanilla. Pour batter into a greased and floured 10-inch tube pan.

  3. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack. Lightly dust the top of cake with powdered sugar, and serve with strawberries.