Triple lemon ripple cake

1 Servings

Ingredients

Quantity Ingredient
1 pack (8-oz) cream cheese, softened
⅓ cup Sugar
1 Egg
2 tablespoons All-purpose flour
2 tablespoons Lemon juice
½ cup Butter or margarine
1½ cup Sugar
3 Eggs
3 tablespoons Lemon juice
2½ cup All-purpose flour
2 teaspoons Baking powder
½ teaspoon Salt
½ cup Milk
Non-stick spray (Pam)
1½ cup Confectioner's sugar
2 tablespoons Lemon juice

Directions

FILLING

BATTER

GLAZE

Thank you. Now here's the recipe. It's from Minute Maid Frozen Lemon Juice and, as I said before, has been tried, tested, and tested, and tested and tested.

Prepare filling: Beat cream cheese with sugar. Beat in egg white until fluffy. Add flour. Stir in lemon juice and set aside.

Preheat oven to 350. Spray 12 cup tube pan with PAM. Cream butter and sugar. Beat in eggs until mixture is very light and fluffy. Add lemon juice. Combine dry ingredients and add to creamed mixture alternately with milk. Pour half of batter into pan. Cover with cream cheese mixture and pour in remaining batter.

Gently swirl knife through batter a few times. Bake 50-60 minutes until cake pulls away from sides of pan. Cool in pan 10 minutes. Turn out and cool completely. Stir in 2 tablespoons of lemon juice into confectioner's sugar. Drizzle over cake. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Mar 21, 1997

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