Triple Lemon Ripple Cake

Charmed's Note:

Every time I've made this cake, it's gone over extremely well. Lemon cake with a lemony cream cheese swirl and lemon glaze ... what's not to like? NOTE: Because this recipe is from a Minute Maid Frozen Lemon Juice booklet, it does call for just lemon juice, and I like the mild flavor. However, many like a stronger lemon flavor, and have added some grated lemon rind to the batter, with excellent results. You should, however, use either frozen or fresh; reconstituted doesn't work as well in this cake.

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

LEMON CREAM CHEESE SWIRL

• 1 (8 ounce) package cream cheese , softened
• 1⁄3; cup sugar
• 1 egg
• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice (fresh or frozen thawed)

BATTER

• ½ cup butter or ½ cup margarine
• 1 ½ cups sugar
• 3 eggs
• 3 tablespoons lemon juice (fresh or frozen thawed)
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk
• nonstick cooking spray

LEMON GLAZE

• 1 ½ cups confectioners' sugar
• 2 tablespoons lemon juice (fresh or frozen thawed)

Directions:

1. Prepare the filling by beating the cream cheese and sugar in a bowl.
2. Beat in the egg until the mixture is fluffy.
3. Add the flour until well blended and stir in the lemon juice.
4. Set aside.
5. Preheat the oven to 350 and spray a 12-cup tube or bundt pan with the non-stick spray.
6. Cream the butter and sugar, then beat in the eggs until the mixture is very light and fluffy.
7. Add the lemon juice and beat just until blended in.
8. Combine the dry ingredients& add to creamed mixture alternately with the milk.
9. Pour half of batter into the prepared pan.
10. Cover the batter in the pan with the cream cheese filling and pour in the remaining batter.
11. Gently swirl a knife through the batter a few times to make a swirl.
12. Bake for 50-60 minutes until cake pulls away from the side of the pan.
13. Cool in the pan for 10 minutes, then turn out and cool completely.
14. Prepare the glaze by stirring the 2 tbs.
15. of lemon juice into the confectioner's sugar and blending until smooth.
16. Drizzle over the cooled cake.

Reviews

[Baby Kato]

I made this incredible moist and tender cake tonite. I added some lemon extract and lemon rind to both cake batters and also extra lemon juice to the glaze, for an added tartness. It turned out great. Thank you so much Montana Roux.

[KK - Chef #426156]

Most cakes I make get rave reviews from my family and friends, but this one was very bland and not as interesting or exciting as the recipe sounded or the previous reviews indicate. I used fresh lemon juice and also added two tsp of zest to the batter. Made this for Mother's Day, but I need to find another recipe and make another Lemon Cake to make Mom happy. It does have a good texture that we liked - slightly different than most cakes, but it just didn't make up for the lack of flavor. 2 Days later: The lemon came out more and the cake was better after it sat for 2 days, but I don't think I'll make it again.

[JOY1998]

I made this delicious cake this weekend. Great cake and very lemony. I did add extra lemon zest to the glaze and batter. I served warmed up in the microwave. This brings out the flavor better. The cake came out of the bundt pan easily.