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Triple Lemon Ripple Cake

Serves: 11
Total Calories: 440

Ingredients

Filling:
1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1 egg
2 tablespoons flour
2 tablespoons lemon juice
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Batter:
1/2 cup butter, softened
1 1/2 cups sugar
3 eggs
3 tablespoons lemon juice
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
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Glaze:
2 tablespoons lemon juice
1 1/2 cups powdered sugar

Directions:

Filling:
Beat cream cheese and sugar; beat in egg till fluffy. Add flour. Stir in lemon juice. Set aside.

Batter:
Preheat oven to 350°. Spray tube pan with cooking spray. Cream butter and sugar. Beat in eggs till mixture is very light and fluffy. Add lemon juice. Combine dry ingredients and add to creamed mixture alternating with milk.

Pour 1/2 the Batter into pan. Cover with Filling, then pour in remaining Batter. Gently swirl knife through batter a few times. Bake 50–60 minutes until cake pulls away from sides of pan. Cool in pan 10 minutes. Turn out and cool completely.

Glaze:
Stir lemon juice into powdered sugar. Drizzle over cake.


Fun Fact: In 1991, when staff at the Little White Wedding Chapel in Las Vegas, Nevada, noticed that disabled customers had difficulty getting out of their cars and into the chapel, they responded by creating a drive-through ceremony. What began as a simple window today is a “Tunnel of Love” drive-through wedding chapel with a ceiling that features cherubs and starlights.

Nutritional Facts:

Serves: 11
Total Calories: 440
Calories from Fat: 150

This Triple Lemon Ripple Cake recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.


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