Lemon Cream Cake

jean's Note:

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

• Total Time: 1 hrs 35 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 20 mins

Ingredients:

Servings: 12

• 1 (8 ounce) package cream cheese
• ½ cup shortening
• 1 ¼ cups sugar
• 3 eggs
• 2 tablespoons grated lemons, rind of
• 2 ¼ cups all-purpose flour , unsifted
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• ¼ cup lemon juice
• 1⁄3; cup sugar

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.

Reviews

[Amethyst42]

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!

[Raspberry Cordial]

Wonderful cake! Thanks for sharing.

[LuuvBunny]

Excellent! I omitted the salt.I was going to add some lemon extract but I didn't after all.It's really not needed.It's perfect with the lemon rind and the juice in the syrup.Delicious!!