Total Time
1hr 35mins
Prep 15 mins
Cook 1 hr 20 mins

A lemon cake made moist and rich with cream cheese and a lemon joice glaze. It's from an old Pillsbury cookbook.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In large mixing bowl, blend cream cheese and shortening until creamy.
  3. Beat in 1 1/4 cup sugar until light and fluffy.
  4. Add eggs, one at a time, beating well after each.
  5. Add lemon peel, flour, baking powder, salt and milk.
  6. Blend at low speed just until thoroughly blended, scraping bowl occasionally.
  7. Pour batter into generously greased 10-inch Bundt or tube pan.
  8. Bake 45-50 minutes .
  9. Combine lemon joice and 1/3 cup sugar.
  10. Pour over hot cake, allowing it to run down edges between cake and pan.
  11. Cool 30 minutes, then remove cake from pan.
  12. If desired, sprinkle with powdered sugar.
Most Helpful

5 5

Can't believe I haven't reviewed this cake yet, I've made it at least 3 times! Delicious! Like a couple of others, I slightly lowered the sugar content. I also double the glaze, I just can't get enough of it! So delish!

5 5

This cake has a great taste of lemon. It's perfect with the lemon zest and the lemon juice on top. It gives enough lemon flavor. The cake is moist. I used light cream cheese. I used only 1 cup of sugar in the cake but maybe 1/2 cup would be ok. Next time I'll poke the cake and pour the syrup while the cake is still hot so the syrup can go down. Thanks jean :) Made for Cookbook tag game

5 5

Wonderful cake! Thanks for sharing.