Triple Lemon Ripple Cake

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice (fresh or frozen thawed)
• 1/2 cup butter or 1/2 cup margarine
• 1 1/2 cups sugar
• 3 eggs
• 3 tablespoons lemon juice (fresh or frozen thawed)
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• nonstick cooking spray
• 1 1/2 cups confectioners' sugar
• 2 tablespoons lemon juice (fresh or frozen thawed)

Recipe

• 1 prepare the filling by beating the cream cheese and sugar in a bowl.
• 2 beat in the egg until the mixture is fluffy.
• 3 add the flour until well blended and stir in the lemon juice.
• 4 set aside.
• 5 preheat the oven to 350 and spray a 12-cup tube or bundt pan with the non-stick spray.
• 6 cream the butter and sugar, then beat in the eggs until the mixture is very light and fluffy.
• 7 add the lemon juice and beat just until blended in.
• 8 combine the dry ingredients& add to creamed mixture alternately with the milk.
• 9 pour half of batter into the prepared pan.
• 10 cover the batter in the pan with the cream cheese filling and pour in the remaining batter.
• 11 gently swirl a knife through the batter a few times to make a swirl.
• 12 bake for 50-60 minutes until cake pulls away from the side of the pan.
• 13 cool in the pan for 10 minutes, then turn out and cool completely.
• 14 prepare the glaze by stirring the 2 tbs.
• 15 of lemon juice into the confectioner's sugar and blending until smooth.
• 16 drizzle over the cooled cake.