Found this one on Recipezaar. So good..really turned out nice.


@@@@@ Now You're Cooking! Export Format

Lemon Cream Cake

cakes

8 oz cream cheese
1/2 cup shortening
1 1/4 cups sugar
3 eggs
2 tablespoons grated lemons, rind of
2 1/4 cups all-purpose flour, unsifted
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup lemon juice
1/3 cup sugar

Preheat oven to 350 degrees. Prepare 10' Bundt Pan.

In large mixing bowl, blend cream cheese and shortening until creamy.

Beat in 1 1/4 cup sugar until light and fluffy.

Add eggs, one at a time, beating well after each.

Add lemon peel, flour, baking powder, salt and milk.

Blend at low speed just until thoroughly blended, scraping bowl
occasionally.

Pour batter into prepared Bundt pan and bake 45-50 minutes .

Glaze: Combine lemon juice and 1/3 cup sugar. Pour over hot cake,
allowing it to run down edges between cake and pan.

Cool 30 minutes, then remove cake from pan.

If desired, sprinkle with powdered sugar.

Yield: 12 servings


** Exported from Now You're Cooking! v5.84 **

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!
The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!

On Feb 3, 12:36*pm, Mr. Bill > wrote:
> Found this one on Recipezaar. * *So good..really turned out nice. *
>
> @@@@@ Now You're Cooking! Export Format
>
> Lemon Cream Cake
>
> cakes
>
> 8 oz cream cheese
> 1/2 cup shortening
> 1 1/4 cups sugar
> 3 *eggs
> 2 tablespoons grated lemons, rind of
> 2 1/4 cups all-purpose flour, unsifted
> 3 teaspoons baking powder
> 1 teaspoon salt
> 1 cup milk
> 1/4 cup lemon juice
> 1/3 cup sugar
>
> Preheat oven to 350 degrees. *Prepare 10' Bundt Pan.
>
> In large mixing bowl, blend cream cheese and shortening until creamy.
>
> Beat in 1 1/4 cup sugar until light and fluffy.
>
> Add eggs, one at a time, beating well after each.
>
> Add lemon peel, flour, baking powder, salt and milk.
>
> Blend at low speed just until thoroughly blended, scraping bowl
> occasionally.
>
> Pour batter into prepared Bundt pan and bake 45-50 minutes .
>
> Glaze: *Combine lemon juice and 1/3 cup sugar. *Pour over hot cake,
> allowing it to run down edges between cake and pan.
>
> Cool 30 minutes, then remove cake from pan.
>
> If desired, sprinkle with powdered sugar.
>
> Yield: 12 servings
>
> ** Exported from Now You're Cooking! v5.84 **
>
> The Fine Art of Cooking involves personal choice.
> Many preferences, ingredients, and procedures may not
> be consistent with what you know to be true.
> As with any recipe, you may find your personal
> intervention will be necessary. * *Bon Appétit!
> The Fine Art of Cooking involves personal choice.
> Many preferences, ingredients, and procedures may not
> be consistent with what you know to be true.
> As with any recipe, you may find your personal
> intervention will be necessary. * *Bon Appétit!

I would sub butter for Crisco...

In article >,
Mr. Bill > wrote:

> On Tue, 3 Feb 2009 14:59:20 -0800 (PST), merryb >
> wrote:
>
> >I would sub butter for Crisco...
>
> Don't change the ingredients and then complain the recipe was lousy.
> I make as written and THEN make changes.

The recipe doesn't call for Crisco. It calls for shortening. My
dictionary defines "shortening" as:

shortening

noun

butter or other fat used for making pastry or bread.

--
Dan Abel
Petaluma, California USA

On Feb 3, 3:36*pm, Mr. Bill > wrote:
> Found this one on Recipezaar. * *So good..really turned out nice. *
>
> @@@@@ Now You're Cooking! Export Format
>
> Lemon Cream Cake
>
> cakes
>
> 8 oz cream cheese
> 1/2 cup shortening
> 1 1/4 cups sugar
> 3 *eggs
> 2 tablespoons grated lemons, rind of
> 2 1/4 cups all-purpose flour, unsifted
> 3 teaspoons baking powder
> 1 teaspoon salt
> 1 cup milk
> 1/4 cup lemon juice
> 1/3 cup sugar
>
> Preheat oven to 350 degrees. *Prepare 10' Bundt Pan.
>
> In large mixing bowl, blend cream cheese and shortening until creamy.
>
> Beat in 1 1/4 cup sugar until light and fluffy.
>
> Add eggs, one at a time, beating well after each.
>
> Add lemon peel, flour, baking powder, salt and milk.
>
> Blend at low speed just until thoroughly blended, scraping bowl
> occasionally.
>
> Pour batter into prepared Bundt pan and bake 45-50 minutes .
>
> Glaze: *Combine lemon juice and 1/3 cup sugar. *Pour over hot cake,
> allowing it to run down edges between cake and pan.
>
> Cool 30 minutes, then remove cake from pan.
>
> If desired, sprinkle with powdered sugar.
>
> Yield: 12 servings
>
> ** Exported from Now You're Cooking! v5.84 **
>
> The Fine Art of Cooking involves personal choice.
> Many preferences, ingredients, and procedures may not
> be consistent with what you know to be true.
> As with any recipe, you may find your personal
> intervention will be necessary. * *Bon Appétit!
> The Fine Art of Cooking involves personal choice.
> Many preferences, ingredients, and procedures may not
> be consistent with what you know to be true.
> As with any recipe, you may find your personal
> intervention will be necessary. * *Bon Appétit!

Ooh! Sounds good. I love lemon desserts. Thanks for posting.

On Feb 3, 5:02*pm, Kris > wrote:
> On Feb 3, 3:36*pm, Mr. Bill > wrote:
>
>
>
> > Found this one on Recipezaar. * *So good..really turned out nice. *
>
> > @@@@@ Now You're Cooking! Export Format
>
> > Lemon Cream Cake
>
> > cakes
>
> > 8 oz cream cheese
> > 1/2 cup shortening
> > 1 1/4 cups sugar
> > 3 *eggs
> > 2 tablespoons grated lemons, rind of
> > 2 1/4 cups all-purpose flour, unsifted
> > 3 teaspoons baking powder
> > 1 teaspoon salt
> > 1 cup milk
> > 1/4 cup lemon juice
> > 1/3 cup sugar
>
> > Preheat oven to 350 degrees. *Prepare 10' Bundt Pan.
>
> > In large mixing bowl, blend cream cheese and shortening until creamy.
>
> > Beat in 1 1/4 cup sugar until light and fluffy.
>
> > Add eggs, one at a time, beating well after each.
>
> > Add lemon peel, flour, baking powder, salt and milk.
>
> > Blend at low speed just until thoroughly blended, scraping bowl
> > occasionally.
>
> > Pour batter into prepared Bundt pan and bake 45-50 minutes .
>
> > Glaze: *Combine lemon juice and 1/3 cup sugar. *Pour over hot cake,
> > allowing it to run down edges between cake and pan.
>
> > Cool 30 minutes, then remove cake from pan.
>
> > If desired, sprinkle with powdered sugar.
>
> > Yield: 12 servings
>
> > ** Exported from Now You're Cooking! v5.84 **
>
> > The Fine Art of Cooking involves personal choice.
> > Many preferences, ingredients, and procedures may not
> > be consistent with what you know to be true.
> > As with any recipe, you may find your personal
> > intervention will be necessary. * *Bon Appétit!
> > The Fine Art of Cooking involves personal choice.
> > Many preferences, ingredients, and procedures may not
> > be consistent with what you know to be true.
> > As with any recipe, you may find your personal
> > intervention will be necessary. * *Bon Appétit!
>
> Ooh! Sounds good. I love lemon desserts. Thanks for posting.

ditto and a friend just gave me a whole mess of Meyer Lemons from her
tree so now i have something to do with them (other than lemon curd
and slicing into my tea)

-goro-

On Feb 3, 3:19�pm, Mr. Bill > wrote:

> Don't change the ingredients and then complain
> the recipe was lousy. I make as written and THEN
> make changes. �

But, the Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon App�tit!

In fact, you are so committed to this proposition
that you stated it twice in your original post.

On Tue, 3 Feb 2009 20:18:30 -0800 (PST), KevinS >
wrote:

>In fact, you are so committed to this proposition
>that you stated it twice in your original post.

You are so correct...but you need to learn the entire recipe
FIRST....how can you know if you need to change anything. Kind of
like putting salt on a plate of food you never tasted.

Crisco and butter have different properties. Just as baking soda and
baking powder. If you can forsee your results, you might be a
better fortune teller than a cook.