Rich Cream Cheese Tube Cake
Yield
1 cakePrep
20 minCook
80 minReady
100 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
cake flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | cup |
butter
softened |
|
| 8 | ounces |
cream cheese
softened |
|
| 1 ½ | cups |
sugar
|
|
| 4 | large |
eggs
large |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 2 | tablespoons |
rum
or brandy or cognac |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
cake flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 237 | ml |
butter
softened |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 355 | ml |
sugar
|
|
| 4 | large |
eggs
large |
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
rum
or brandy or cognac |
|
| 1 | x |
powdered sugar
|
*
|
Directions
Heat oven to 325℉ (160℃). Grease 10-inch tube or bundt pan; set aside. Sift together flour and baking powder; set aside.
Beat together butter and cream cheese until well blended. Add sugar and beat until light, about 2 minutes. Beat in eggs and flavorings, then carefully blend in flour mixture.
Turn batter into prepared pan; bake 75 to 80 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; turn out onto rack to finish cooling. Dust with confectioners' sugar while still warm.
