Lemon Cream Cake

Found this one on Recipezaar. So good..really turned out nice.
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Lemon Cream Cake
cakes
8 oz cream cheese
1/2 cup shortening
1 1/4 cups sugar
3 eggs
2 tablespoons grated lemons, rind of
2 1/4 cups all-purpose flour, unsifted
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup lemon juice
1/3 cup sugar
Preheat oven to 350 degrees. Prepare 10' Bundt Pan.
In large mixing bowl, blend cream cheese and shortening until creamy.
Beat in 1 1/4 cup sugar until light and fluffy.
Add eggs, one at a time, beating well after each.
Add lemon peel, flour, baking powder, salt and milk.
Blend at low speed just until thoroughly blended, scraping bowl
occasionally.
Pour batter into prepared Bundt pan and bake 45-50 minutes .
Glaze: Combine lemon juice and 1/3 cup sugar. Pour over hot cake,
allowing it to run down edges between cake and pan.
Cool 30 minutes, then remove cake from pan.
If desired, sprinkle with powdered sugar.
Yield: 12 servings
** Exported from Now You're Cooking! v5.84 **
The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!
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