Lemon Cream Cake

Lemon Cream Cake

  • Prep Time: 15 mins
  • Total Time: 1 hrs 35 mins
  • Servings: 12

    • About This Recipe

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

    Ingredients

  • 1 (8ounce) packages cream cheese
  • 1/2 cupshortening
  • 1 1/4 cupssugar
  • 3eggs
  • 2tablespoonsgrated lemons, rind of
  • 2 1/4 cupsall-purpose flour, unsifted
  • 3teaspoonsbaking powder
  • 1teaspoonsalt
  • 1cupmilk
  • 1/4 cuplemon juice
  • 1/3 cupsugar

    • Directions

  • 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.

    • Reviews

  • “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”

  • “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!”

  • “Wonderful cake! Thanks for sharing.”

  • “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!!”

  • “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.”

  • “Let them eat CAKE!!!Actually, I had two pieces….and it is even better the next day.”

  • “Fantastic! I made it extra lemony with a ton of lemon rind,used slightly less sugar, butter in place of shortening and made a lemon syrup to soak the cake in. Delicious!! Will definitely be a repeat in our house.”

  • “I made no changes, but something went wrong.Comming out of the oven cake was high and beautiful.until I put the lemon,sugar mix over cake.It fell into a flat soggy mess.Does anyone have a answer for me?”

  • “A very luscious and tender cake.I made it in a long, skinny, ‘European ‘ loaf pan and it came out great.Just beautiful. Sadly, the only sugar I had on hand was adulterated with vanilla sugar, so that added a, frankly, somewhat unwelcome flavor to the cake, but it was still very yummy.Will definitely make again!”

  • “I enjoyed the lemon flavor of this cake. Very interesting to use cream cheese instead of butter. “

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