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