Lemon Tunnel-of-Love Tea Cake

By MarieR

This Bundt Cake is an unusual recipe because it includes only one egg, which does not go into the cake but into the cheesecake ribbon that becomes the "tunnel of love."

Ingredients

• 6 ounces cream cheese
• (not reduced-fat or whipped), softened
• 1 1/4 cups plus 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 2 1/4 cups unbleached all-purpose flour
• 1 1/2 teaspoons baking soda
• !/4 teaspoon salt
• 1/2 cup canola oil
• 1 tablespoon lemon zest
• 1 1/4 cups whole buttermilk, divided
• 2 tablespoons fresh lemon juice
• 1 cup confectioners' sugar
• NOTE: No buttermilk? For 1 cup: 1 cup milk plus 1 Tablespoon Vinegar OR Lemon Juice. Stir and let stand at least 10 mminutes before using.

Preparation

Step 1

1. Preheat oven to 350°. Spray a 6- to 8-cup Bundt pan with nonstick baking spray with flour. Set aside.
2. Blend cream cheese with 1/4 cup sugar and vanilla. Scrape bowl, add egg, and mix well. Set aside.
3. In a large bowl, sift flour, remaining 1 1/3 cups sugar, baking soda, and salt; whisk briefly.to blend. Whisk in oil, lemon zest, and about half of buttermilk until smooth. (This first addition prevents lumps from forming, so do not be tempted to pour in all of the liquid at once.) Whisk in remaining buttermilk, mixing only long enough to combine. Pour half of cake batter into prepared pan. Dollop cream cheese mixture over batter, centering it in pan so that it doesn't touch either edge. Cover with remaining batter.
4. Bake until top is golden brown and slightly firm to the touch, about 55 minutes. If you check it with a wooden pick, there should be only traces of cream cheese and no loose batter. Let cake cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack.
5. To add the final touch, stir lemon juice into confectioners' sugar until smooth. Drizzle glaze over cake in a random pattern.