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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Difficulty: Easy / Number of Servings: 0 |
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Directions: Preheat oven to 350°. In a small bowl, beat cream cheese, confectioners' and lemon juice until smooth; set aside.
Stir together flour, baking powder, baking soda and salt; set aside.
In large mixing bowl, beat granulated sugar and butter until fluffy.
Add eggs and vanilla; mix well.
Add dry ingredients alternately with sour cream; mix well.
Pour half of batter into greased bundt pan.
Spoon cheese mixture on top of batter to within 1/2 inch of pan edge.
Spoon remaining batter over filling spreading to pan edge.
Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.
Cool 10 minutes; remove from pan.
GLAZE: Mix 3/4 cup confectioners' sugar, 1/4 tsp. vanilla and enough water to make a pourable mixture.
In a small bowl, mix sugar and cinnamon.
Drizzle cake with glaze and sprinkle with cinnamon and sugar.
| Ingredients:
3 eggs
1/2 softened; butter or margarine
326/625 Pound(s) granulated sugar
417/10000 Ounce(s) salt
1/6 Ounce(s) baking powder
74/6789 Pound(s) baking soda
1 27/625 Pound(s) flour
1 Ounce(s) fresh or from concentrate; lemon juice
2 confectioners' sugar
6 Ounce(s) (2 x 3oz. pkgs.) softened, cream cheese
1/6 Ounce(s) vanilla extract
8 Ounce(s) (1 container) sour cream |
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Glaze
3/4 confectioners' sugar
417/10000 Ounce(s) vanilla extract
217/10000 Pound(s) granulated sugar
417/10000 Ounce(s) cinnamon
1 Cup(s) water |
Directions:
Mix 3/4 cup confectioners' sugar, 1/4 tsp. vanilla and enough water to make a pourable mixture. In a small bowl, mix sugar and cinnamon.
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