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Cake: Lemon Cream Cake

Source of Recipe


Gilly






List of Ingredients



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






Instructions



1. Preheat oven to 350 degrees. In a large bowl, beat cream cheese and butter. Beat in sugar until light and fluffy, about 5 minutes. Add eggs, lemon rind, flour, baking powder, salt and milk. Blend at low speed just until thoroughly combined. Pour batter into a 10" bundt or tube pan. Bake for 50 to 55 minutes or until tests done. Do not underbake.
   
   
2. Glaze: Combine lemon juice and sugar. Pour over hot cake, allowing it to run down the edges between the cake and pan. Cool cake in pan 10 minutes. Run a knife around the edges, place a cake plat 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.