1 1/2 Cups (3 sticks) unsalted butter
1 (8 Oz.) Cream cheese-room temperature
3 Cups sugar
1/4 Cup fresh lemon juice
1 1/2 Tablespoon vanilla
1 Tablespoon grated lemon peel
6 Large eggs
3 Cups flour all-purpose
1/4 Teaspoon salt
Preheat oven to 350’F. Greece and flour 10” angel food cake pan. Using electric mixer cream butter in large bowl until light. Add cream cheese and beat until well combined. Add sugar and beat until well combined. Add sugars and beat until light and fluffy. About 3 minutes. Add lemon juice, vanilla and lemon peel. Add eggs, Two at a time, beat until combined. Add flour and salt and beat just until mixture is smooth and creamy. Spoon batter into prepared pan. Bake until tester comes out of center of cake clean, about 1 1/2 hours. Cool cake in pan on rack 15 minutes. Turn out cake on rack and cool.
1 3/4 Cups powdered sugar
3 Tablespoon milk
1 Tablespoon lemon juice
Mix all ingredients in small bowl until smooth. Spoon over cake, allowing glaze to drip down sides. Let stand until glaze sets, about 30 minutes. (Can be made about 8 hours ahead) Cover and let stand at room temp.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!