* (or 3 cups Softasilk cake flour) Heat oven to 325-degrees. Grease and flour tube pan, 10x4 inches, or 12-cup bundt cake pan. Beat sugar, margarine and cream cheese in large bowl until fluffy. Beat in lemon juice, vanilla, lemon extract, orange extract and salt. Add eggs, one at a time, beating after each addition. Add flour; beat until smooth. Spread in pan. Bake about 1-1/2 hours or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Spread Lemon Glaze over cake, allowing some to drizzle down side. GLAZE: Mix all ingredients until smooth. (From Betty Crocker Contest Winners, February 1992) (GXDB48A)
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|Serving Size: 1 Serving (508g)|
|Recipe Makes: 16|
|Calories from Fat: 920 (59%)|
|Amt Per Serving||% DV|
|Total Fat 102.3g||136 %|
|Saturated Fat 56.3g||281 %|
|Monounsaturated Fat 27.1g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 686.1mg||211 %|
|Sodium 967.1mg||33 %|
|Potassium 475.4mg||13 %|
|Total Carbohydrate 139.7g||41 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 139.1g|
|Protein 27.4g||39 %|
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Calories per serving: 1560
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