TRIPLE LEMON RIPPLE CAKE
Every time I've made this cake, it's gone over extremely well. Lemon cake with a lemony cream cheese swirl and lemon glaze ... what's not to like? NOTE: Because this recipe is from a Minute Maid Frozen Lemon Juice booklet, it does call for just lemon juice, and I like the mild flavor. However, many like a stronger lemon flavor, and have added some grated lemon rind to the batter, with excellent results. You should, however, use either frozen or fresh; reconstituted doesn't work as well in this cake.
Provided by Charmed
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the filling by beating the cream cheese and sugar in a bowl.
- Beat in the egg until the mixture is fluffy.
- Add the flour until well blended and stir in the lemon juice.
- Set aside.
- Preheat the oven to 350 and spray a 12-cup tube or bundt pan with the non-stick spray.
- Cream the butter and sugar, then beat in the eggs until the mixture is very light and fluffy.
- Add the lemon juice and beat just until blended in.
- Combine the dry ingredients& add to creamed mixture alternately with the milk.
- Pour half of batter into the prepared pan.
- Cover the batter in the pan with the cream cheese filling and pour in the remaining batter.
- Gently swirl a knife through the batter a few times to make a swirl.
- Bake for 50-60 minutes until cake pulls away from the side of the pan.
- Cool in the pan for 10 minutes, then turn out and cool completely.
- Prepare the glaze by stirring the 2 tbs.
- of lemon juice into the confectioner's sugar and blending until smooth.
- Drizzle over the cooled cake.
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Safayet Hossain
[email protected]Overall, this is a great recipe for a delicious and impressive lemon cake. I highly recommend it!
krishna chaulagain
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's a showstopper dessert that will impress your guests.
Kaelan Ball
[email protected]I'm not a huge fan of lemon desserts, but this cake changed my mind. It's so light and refreshing.
Seteven Nsubuga
[email protected]The lemon glaze is the perfect finishing touch. It adds a bit of sweetness and tanginess.
Hamza Mehmood
[email protected]This cake is a great make-ahead dessert. I made it the day before my party, and it was even better the next day.
Sarita Rajbhandari
[email protected]I made this cake for my friend's birthday, and she loved it. It was the perfect way to celebrate.
Faryad ali Faryad ali
[email protected]This cake is so moist and fluffy. It's the perfect dessert for any occasion.
Trisha Kae
[email protected]I added a cup of blueberries to the batter, and they made the cake even more delicious. Highly recommend!
Md Readay
[email protected]I substituted Greek yogurt for the sour cream, and it worked great. The cake was still moist and flavorful.
Cody DallaGuardia
[email protected]The lemon flavor is spot-on. It's not too tart and not too sweet. Just perfect.
Usman Malik
[email protected]I love how easy this cake is to make. I was able to whip it up in no time, and it turned out perfectly.
Fawzi Qishtah
[email protected]This cake was a huge hit at my dinner party! Everyone raved about the bright lemon flavor and the moist, tender crumb. I'll definitely be making this again.