- 1 1/2 cup (3 sticks) unsalted butter, softened
- 8 ounces cream cheese, room temperature
- 6 large eggs
- 2 lemons, finely zested
- 3 cups sifted Swans Down Cake Flour
- 3 cups sugar
- 1/8 teaspoon vanilla extract
- 1/4 cup lemon juice, for glaze
- 1 cup sugar, for glaze
If i only have cream cheese that is 1/3 less fat will my cake come out the same.
Hi Ruthie, You should have no issues using the 1/3 less fat cream cheese. Happy Baking!
This is one of the best cakes I’ve ever made! I added some lemon zest to the glaze to bring out more of the lemon flavor😋
Hi
Can you add lemon instant pudding the recipe.
Hi Martha,
you can substitute Baking Soda for Baking powder. Since baking soda is a much stronger than baking powder you have to add cream of tarter to the baking soda. So if your recipe calls for 1 tablespoon of baking powder substitute it with 1 teaspoon baking soda and 2 teaspoons cream of tarter.
Hope this is helpful.
Can this recipe be made with all butter instead of the margarine? I don’t use margarine, for obvious reasons.
Hi Sheila,
Yes, you absolutely can use all butter. In fact, we’ve just updated this recipe, which is one that’s been handed down for generations, to specify all butter. Thanks, and happy baking.
Can I say I love this cake! I have been making it for over 10 years and passing the recipe along.
Thanks Beverly, and happy baking!
No baking powder or baking soda?
hi Martha,
This is basically a pound cake, and no baking powder or baking soda are needed. Happy baking!