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Directions:
Preheat your oven to 350°F (175°C). Coat a 10-cup tube pan or Bundt pan with solid vegetable shortening and sugar, or use Wilton cake release for easy removal.
In the bowl of an electric mixer, beat together the butter and cream cheese until the mixture is smooth and creamy.
Gradually add the sugar, beating until the mixture becomes light and fluffy. It will lighten slightly in color.
Add the eggs one at a time, beating well after each addition to fully incorporate them.
Slowly add the flour to the mixture, beating just until combined.
Add the lemon extract and mix until the batter is well blended.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with dry crumbs.
Allow the cake to cool in the pan on a wire rack for 15 minutes before inverting it onto a serving tray. Let the cake cool completely on the countertop before covering it in an airtight container.
Store the cake in an airtight container at room temperature for 3 to 4 days.
Prep Time: 20 minutes
Cooking Time: 60-70 minutes
Total Time: 1 hour 30 minutes
Kcal: 360 kcal per slice
Servings: 12 slices Enjoy!
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!
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