3 c. white sugar
3 sticks real butter (no substitutes)
1 8oz. package cream cheese
6 eggs
3-1/2 c. sifted all-purpose flour
1 t. real vanilla
Glaze:
1 c. powdered sugar
1 stick butter (softened)
¼-1/2 t. lemon juice (see notes for alternate recipe)
Cream together softened cream cheese, butter and sugar until light and fluffy. Add room-temperature eggs alternately with flour. Add vanilla last. Be careful not to over-stir!
Spoon into prepared tube pan. Place into a cold oven and bake at 350 for 1 hour. Reduce heat to 325 and bake 1 to 1-1/2 additional hours till tester comes out clean.
Remove from oven and cool 10 mins. Invert onto plate and glaze while hot, allowing glaze to drip down sides.
**NOTES**
This is the original recipe, but I have found making the following changes makes mine turn out better:
- Be sure the oven is cold when you put your cake in to bake. No preheating is necessary.
- Don’t be tempted to over-stir the batter. Stir only enough to incorporate all ingredients.
- Over-stirring causes the cake to turn out with a bizarre spongy texture.
- Prepare pans with shortening and flour.
- You can use two loaf pans instead of a tube pan.
- Be sure ALL ingredients are at room temperature when you start- no exceptions.
- Don’t be tempted to soften the butter/cream cheese in the microwave- it will be too warm.
- If you use a glass or non-stick pan, the outside crust will be darker and a bit thicker. Aluminum or enamel-coated pans produce cakes with a light, golden brown crust.
- If you use a dark or glass pan, reduce the heat by 25 degrees and bake for 1 hour. Reduce heat again and bake for 30 mins. Check cake after 30 mins. If it’s not done, bake for 15 more mins and test again. Do this until the tester comes out clean.
- This cake dries out very easily if you over-bake it.
Alternate glaze recipe-
Use ½-1 t. vanilla instead of lemon juice to make a vanilla-flavored glaze. I’ve also tried orange flavoring with great results.
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