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.
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
How to Make It
Mix butter and cream cheese at medium speed with an electric beater until creamy; gradually add sugar, beating well.
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.
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.
I made this for my faculty at school. They absolutely loved it. I have to say though that it took a little longer than the said 45 min. I had to lightly cover it with foil to keep it from burning. Could use a tad more lemon flavour but since I had only one lemon, that's all I could scrape from.
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