Description
Amazing! A lemon Bundt® cake made moist and rich with cream cheese and a lemon juice glaze. If desired, sprinkle with powdered sugar.
Ingredients
- 1 (8 ounce) package cream cheese, softened
- ½ cup shortening
- 1 ¼ cups white sugar
- 3 eggs
- 2 ¼ cups unsifted all-purpose flour
- 1 cup milk
- 2 tablespoons grated lemon zest
- 3 teaspoons baking powder
- 1 teaspoon salt
- ⅓ cup white sugar
- ¼ cup lemon juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a large fluted tube pan (such as Bundt®).
- Blend cream cheese and shortening in a large mixing bowl with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs
- one at a time
- beating well after each addition. Add flour
- milk
- lemon zest
- baking powder
- and salt. Mix on low speed just until thoroughly blended
- scraping down the sides of the bowl occasionally. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean
- 45 to 50 minutes.
- While the cake is baking
- mix sugar and lemon juice until sugar is dissolved.
- Remove the cake from the oven. Pour the lemon glaze over the hot cake
- allowing it to run down the edges between the cake and the pan. Cool in the pan for 30 minutes. Remove from the pan and cool completely.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 35 mins
Servings: 12