Lemon Cream Cake

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

• Ready In: 1 hr 35 mins
• Serves: 12

Ingredients

• 1 (8 ounce) package cream cheese
• 1⁄2 cup shortening
• 1 1⁄4 cups sugar
• 3  eggs
• 2  tablespoons  grated lemons, rind of
• 2 1⁄4 cups all-purpose flour, unsifted
• 3  teaspoons baking powder
• 1  teaspoon salt
• 1  cup milk
• 1⁄4 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.