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Lemon-Fudge Swirl Poundcake
Topic Started: Mar 13 2010, 01:27 PM (185 Views)
Lisa
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Made this today. It's a cream cheese poundcake tweaked a bit by me. Turned out moist and very good. I think I needed to go deeper with the swirl though, it stayed too close to the top of the cake, but oh was it ever good!

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Lemon-Fudge Swirl Poundcake

2 sticks of butter {real}
1/2 cup Crisco
8 oz softened cream cheese
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 tsp. salt
1 1/2 tsp. vanilla extract
1 1/2 tsp. lemon extract

Beat butter, Crisco, cream cheese and sugar until fluffy. Add eggs one by one and mix thoroughly with electric mixer. Mix flour with the salt and add slowly while mixing. Add extracts. {I threw in about 1/2 tsp. of yellow food coloring too, to give it a deeper color, but you do not have to.} Pour into a 12-cup greased and floured Bundt pan. Set aside.

In small bowl mix together with a spoon, 2 Tbsps. cocoa and enough water to make a creamy consistency. Drop by spoonfuls at spaced intervals around top of batter in pan. Take a butter knife and cut through cocoa mixture until it puts a nice swirled design in the cake batter.
Bake in cold oven at 350 for approx 45-60 minutes. Ovens vary, so check to see if it needs more time after that.
Cool on wire rack for 10 minutes, then invert onto cake plate and cool completely.

Lemon Glaze
1 cup Confect. sugar
1 tsp. melted butter
1/2 tsp. lemon extract
little milk
Mix until smooth and glaze top of cake
Edited by Lisa, Mar 13 2010, 01:51 PM.
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