Lemon Cream Cake

By marlene

Ingredients

• Glaze:
• 1-8 ounce cream cheese softened
• 1/2 cup butter softened
• 1 1/4 cup sugar 3 eggs
• Grated rind of 1 lemon
• 2 1/4 cup flour
• 3 tsp baking powder
• 1 tsp salt
• 1/2 cup milk
• 1/4 cup lemon juice
• 1/3 cup sugar

Preparation

Step 1

Preheat oven to 350*. In a large beater bowl beat cream cheese and butter. Beat in the sugar until light and fluffy, about 5 minutes. Add eggs and beat until thoroughly blended. Add lemon rind, flour, salt and milk. Blend at low speed just until thoroughly combined. Pour batter in a greased 10 inch bundt or tube pan. Bake for 50 to 55 minutes. Insert a toothpick or cake tester in the center to test to see if its done, it should come out clean. Do not under bake.
Glaze: Combine lemon juice and sugar. Pour over the hot cake, allowing it to run down the edges between the cake and pan. Cool cake in the pan for 10 minutes. Run a knife around the edges, place a cake plate over top of the pan. Turn the plate and pan over, and carefully remove the pan, so that the cake is sitting on the plate. Cool thoroughly.