Lemon Cream Bundt Cake
Description
This lemon Bundt cake is amazingly moist and rich with cream cheese in the batter and a sweet lemon juice glaze that melts into the cake as it cools.
Ingredients
•
1 (8 ounce) package cream cheese, softened
•
1/2 cup shortening
•
1 1/4 cups white sugar
•
3 eggs
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2 1/4 cups unsifted all-purpose flour
•
1 cup milk
•
2 tablespoons grated lemon zest
•
3 teaspoons baking powder
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1 teaspoon salt
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1/3 cup white sugar
•
1/4 cup lemon juice
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a large fluted tube pan (such as Bundt).
2
Make cake: Blend together cream cheese and shortening in a large bowl with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour, milk, lemon zest, baking powder, and salt. Mix on low speed just until thoroughly blended, scraping down the sides of the bowl occasionally. Pour into the prepared pan.
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
4
Meanwhile, make glaze: Mix together sugar and lemon juice in a liquid measure until sugar is dissolved.
5
Remove cake from the oven. Pour glaze over hot cake, allowing it to run down the edges between cake and the pan. Cool in the pan for 30 minutes. Remove from the pan to a wire rack and cool completely.