Ingredients for Lemon Cream Cake
- 8 ounces (225g) softened cream cheese
- 1/2 cup (113g) shortening
- 1/3 cup (65g) granulated sugar (for glaze)
- 3 large eggs
- Lemons, Rind Of
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) milk
- Lemon Juice
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How to Make Lemon Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt or tube pan.
- In a large mixing bowl, cream together 8 ounces (225g) of softened cream cheese and 1/2 cup (113g) of shortening until smooth and creamy.
- Gradually beat in 1 1/4 cups (250g) granulated sugar until light and fluffy.
- Add 3 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 cup (120ml) milk.
- Add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 tablespoon lemon zest.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the glaze: Whisk together 1/3 cup (65g) granulated sugar and 1/4 cup (60ml) fresh lemon juice until the sugar dissolves.
- As soon as the cake is out of the oven, carefully pour the glaze over the hot cake, allowing it to drizzle down the sides.
- Let the cake cool in the pan for 30 minutes before inverting it onto a serving plate.
- Once completely cool, dust with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
108g
Fat
33g
Carbs
15g
