Instruction for Lemon Butter Cake:
1. Preheat oven to 350º F. Grease the pan. Cream the butter, cream cheese and sugar until pale on medium speed.
Beat the mixture until all combine, take them out and put aside if you only have 1 mixing bowl.
2.Sift the flour and b.powder twice. Once to a regular bowl then the second
time sift the flour in to the mixing bowl.
3. On low speed add sugar in to the flour mixture, mix until all the ingredients are combine. Add the butter mixture
that already softened together, mix for about 3 minutes, add 3 eggs and mix on medium speed until the mixture are
moistened. Scrape the side of the bowl, beat on high speed for 2 minutes.
4. In med speed, add the remaining eggs, one at a time, beat well after each addition. Lower the speed, add the grated
lemon and the juice, mix until all combine. Pour batter into prepared pan and bake until the toothpick comes
out clean.
Instruction for Lemon Glaze: While the cake is baking, prepare the lemon glaze. In small saucepan heat 1/4 cup lemon juice and 1/4 cup sugar over low heat. Stir constantly until sugar dissolves. When the cake is done, dump it right away on the plate and brush with the lemon glaze all over. Cool it and garnish.
Baker's Note: When the recipes asked for butter, cream cheese, eggs and liquid, try to have them at room temperature so you will have better result.
Pan sizes:
Bundt pan for 50-60 minutes
2 of 8x3" pan for 35-40 minutes
10x10x2" pan for 35-40 minutes. Can be use for 1/4 sheet cake
12x16x2" pan for 45-60 minutes (2 recipes) You will need 2 pans totaled to make 1/2 sheet cake size.
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