Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Lemon Cream Cake




Source of Recipe


Maizey






List of Ingredients



• 1 (8 ounce) package cream cheese, softened
  
• 1/2 cup butter
  
• 1 1/4 cups sugar
  
• 3 eggs
  
• Grated rind of 1 lemon
  
• 2 1/4 cups all-purpose flour
  
• 3 teaspoons baking powder
  
• 1 teaspoon salt
  
• 1 cup milk
  
• Glaze
  
• 1/4 cup lemon juice
  
• 1/3 cup sugar
  






Instructions



1. Cake: Preheat oven to 350 degrees. In a large bowl, beat cream cheese and butter. Beat in the sugar until light and fluffy, about 5 minutes. Add eggs and beat until thouroughly blended. Add lemon rind, flour, baking powder, salt and milk. Blend at low speed just until thoroughly combined. Pour batter into a greased 10 cup bundt or tube pan. Bake for 50 to 55 minutes. Insert a toothpick or cake tester in the center to test for doneness. It should come out clean. Do not underbake.
   
2. Glaze: Combine lemon juice and sugar. Pour over the hot cake, allowing it to run down the edges between the cake and the pan. Cool cake in pan for 10 minutes. Run a knife around the edges, place a cake plate over top of the pan. Turn the plate and pan over and carefully remove the pan, so that the cake is sitting on the plate. Cool thoroughly.