Triple Lemon Ripple Cake

Recipe by Charmed
READY IN: 1hr 25mins




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