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."
photo by Boomette photo by Boomette
photo by Boomette
photo by Boomette photo by Boomette
photo by lilsweetie photo by lilsweetie
Ready In:
1hr 35mins




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

Questions & Replies

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  1. brucep
    Does this cake need to be refrigerated?


  1. 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!
  2. Boomette
    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
  3. Raspberry Cordial
    Wonderful cake! Thanks for sharing.
  4. 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!!
  5. ruse_family
    My family LOVES this cake. The only changes I make is to add a couple t lemon extract, and to increase the glaze to 3/4 c lemon juice and 4 cups powdered sugar. Gives it a little more lemon kick. Even my non lemon eating son loves this cake. I made the mistake of mentioning that I was craving this while we were camping this summer, and all 8 of us were desperate for it for the rest of the week. Guess what we made right away when we got home? We are giving this to everyone on our Christmas list this year.


  1. Lori Mama
    I enjoyed the lemon flavor of this cake. Very interesting to use cream cheese instead of butter.



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