Lemon Cream Cake Recipe ππ°
Description: This delightful Lemon Cream Cake recipe, originating from an old Pillsbury cookbook, offers a luscious combination of tangy lemon flavor and creamy richness, thanks to the incorporation of cream cheese and a zesty lemon juice glaze. Perfect for dessert or as a sweet treat for any occasion, this cake is sure to impress with its moist texture and vibrant citrus taste.
- Cook Time: 1 hour 20 minutes
- Prep Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Servings: 12
- Rating: βββββ (11 reviews)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Cream cheese |
| 1/2 cup | Shortening |
| 1 1/4 cups | Sugar |
| 3 | Eggs |
| 2 | Lemons (rind of) |
| 2 1/4 cups | All-purpose flour |
| 3 tsp | Baking powder |
| 1/4 tsp | Salt |
| 1 cup | Milk |
| 1/3 cup | Lemon juice |
| 1/4 cup | Sugar |
Nutritional Information (per serving):
- Calories: 360.7
- Fat: 17.2g
- Saturated Fat: 6.7g
- Cholesterol: 70.2mg
- Sodium: 373.9mg
- Carbohydrates: 46.9g
- Fiber: 0.8g
- Sugar: 27.2g
- Protein: 5.8g
Instructions:
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Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
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In a large mixing bowl, blend the cream cheese and shortening together until creamy and smooth.
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Add 1 1/4 cups of sugar to the cream cheese mixture, beating until light and fluffy.
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Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next.
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Grate the rind of the lemons and add it to the mixture for a burst of citrus flavor.
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In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
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Gradually add the dry ingredients to the cream cheese mixture, alternating with the milk, and blend at low speed until thoroughly combined. Be sure to scrape the sides of the bowl occasionally to ensure all ingredients are well mixed.
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Generously grease a 10-inch Bundt or tube pan to prevent sticking.
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Pour the batter into the prepared pan, spreading it evenly.
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Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake is baking, prepare the lemon juice glaze by combining the lemon juice and 1/3 cup of sugar in a small saucepan. Cook over low heat, stirring constantly, until the sugar has dissolved.
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Once the cake is done baking, remove it from the oven and immediately pour the lemon juice glaze over the hot cake, allowing it to soak in and run down the edges between the cake and the pan.
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Allow the cake to cool in the pan for about 30 minutes before carefully removing it.
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If desired, sprinkle the top of the cake with powdered sugar for a decorative touch before serving.
Serving Suggestions:
- This Lemon Cream Cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
- Enjoy a slice with a cup of hot tea or coffee for a delightful afternoon treat.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days for optimal freshness.
Keywords:
Lunch/Snacks, Kid Friendly, Weeknight, Oven, < 4 Hours
Enjoy your delicious Lemon Cream Cake! ππ°
