CAKE INGREDIENTS:                              
14 tablespoons (1 3/4 sticks) butter
3-ounce package cream cheese
1/2 teaspoon salt
1 1/2 cups sugar
1 3/4 cups All-Purpose Flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1 lemon, grated zest and juice

5 Eggs




1/4 cup fresh lemon juice
1/2 cup granulated sugar






  1. Preheat your oven to 350°F and grease two 8 1/2 x 4 1/2-inch loaf pans or one      tube or bundt-style pan.
  2. In a medium-sized mixing bowl, beat together the Butter and Cream Cheese until  soft and fluffy. Add the Salt, Sugar, Flour and Baking Powder, and beat for 5  minutes; the batter will be stiff.
  3. Add the Vanilla and Lemon Zest and Juice, and 1 Egg. Beat well. Continue to add  the Eggs, one at a time, beating well and scraping the sides and bottom of the  bowl after each addition. When done, the batter will be very fluffy. Spoon the  batter   into the prepared pan(s).
  4. Bake the cake for 55 to 60 minutes (for the tube or Bundt-style pans) or 35 to 40 minutes (for the two loaf pans), or until a cake tester inserted into the center comes out clean.GLAZE:


  1. Just before the cake is done, combine the Lemon Juice and Sugar and heat over low heat (or in the microwave) until the Sugar is dissolved; don’t let the mixture  boil!
  2. Remove the cake from the oven; allow it to cool for 10 minutes in the pan. Turn  it out onto a wire rack or serving platter. Poke the top all over with a cake tester  or toothpick, and gradually drizzle the Glaze over it, pausing occasionally to let it  sink in. Allow the cake to cool for several hours before slicing.


Yield: about 16 servings.


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