Iced Lemon Pound Cake

Name: Iced Lemon Pound Cake
Ingredients: 250 g PHILADELPHIA Cream Cheese, softened; 1 3/4 cups caster sugar; 2 teaspoons vanilla; 2 eggs; 1 cup oil; 2 cups self-raising flour, sifted; Grated rind of 2 lemons Safeway 4 ct For $5.00 thru 02/09; Juice of 1 lemon Safeway 4 ct For $5.00 thru 02/09; 1 cup icing sugar mixture, sifted; Juice of 1 small lemon, extra Safeway 4 ct For $5.00 thru 02/09; lemon threads, for decoration if desired Safeway 4 ct For $5.00 thru 02/09

11 ingredients

9 steps

Ingredients

250 g PHILADELPHIA Cream Cheese, softened
1 3/4 cups caster sugar
2 teaspoons vanilla
2 eggs
1 cup oil
2 cups self-raising flour, sifted
Grated rind of 2 lemons Safeway 4 ct For $5.00 thru 02/09
Juice of 1 lemon Safeway 4 ct For $5.00 thru 02/09
1 cup icing sugar mixture, sifted
Juice of 1 small lemon, extra Safeway 4 ct For $5.00 thru 02/09
lemon threads, for decoration if desired Safeway 4 ct For $5.00 thru 02/09

Directions

1

BEAT the PHILLY, sugar and vanilla with an electric mixer until smooth.
2

Gradually beat in the eggs and oil then stir in the flour, lemon rind and juice, mix well.
3

POUR the mixture into a greased 25cm nonstick fluted ring pan.
4

Bake in a moderate oven 180C for 4555 minutes or until cooked when tested with a skewer.
5

Allow to cool for 5 minutes in the pan before turning onto a wire rack to cool.
6

COMBINE the icing sugar with enough lemon juice to form a thin icing.
7

Drizzle over the cake and allow to set.
8

Decorate with lemon threads if desired.
9

HANDY TIP: This delicious cake is very moist and perfect for afternoon tea.