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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (117g) Recipe makes 12 servings |
||
| Calories 362 | ||
| Calories from Fat 156 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.3g | 26% | |
| Saturated Fat 7.2g | 35% | |
| Monounsaturated Fat 6.4g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 76mg | 25% | |
| Sodium 368mg | 15% | |
| Potassium 103mg | 2% | |
| Total Carbohydrate 46.7g | 15% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 26.7g | ||
| Protein 6.1g | 12% | |
Ingredients
-
1 (8 ounce) package cream cheese
- 1/2 cup shortening
- 1 1/4 cups sugar
- 3 eggs
- 2 tablespoons grated lemons, rind of
- 2 1/4 cups all-purpose flour, unsifted
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup lemon juice
- 1/3 cup sugar
Directions
1
Preheat oven to 350 degrees.2
In large mixing bowl, blend cream cheese and shortening until creamy.3
Beat in 1 1/4 cup sugar until light and fluffy.4
Add eggs, one at a time, beating well after each.5
Add lemon peel, flour, baking powder, salt and milk.6
Blend at low speed just until thoroughly blended, scraping bowl occasionally.7
Pour batter into generously greased 10-inch Bundt or tube pan.8
Bake 45-50 minutes .9
Combine lemon joice and 1/3 cup sugar.10
Pour over hot cake, allowing it to run down edges between cake and pan.11
Cool 30 minutes, then remove cake from pan.12
If desired, sprinkle with powdered sugar.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Course > Lunch/Snacks
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef #1115310
On Dec 16, 2009
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.
From: Mr. Bill in TN
On Feb 4, 2009
Let them eat CAKE!!! Actually, I had two pieces....and it is even better the next day.
From: NaphthaCat
On Aug 2, 2008
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.
From: Lori Mama
On Sep 9, 2004
I enjoyed the lemon flavor of this cake. Very interesting to use cream cheese instead of butter.
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