On Feb 3, 3:36*pm, Mr. Bill > wrote:
> Found this one on Recipezaar. * *So good..really turned out nice. *
>
> @@@@@ Now You're Cooking! Export Format
>
> Lemon Cream Cake
>
> cakes
>
> 8 oz cream cheese
> 1/2 cup shortening
> 1 1/4 cups sugar
> 3 *eggs
> 2 tablespoons grated lemons, rind of
> 2 1/4 cups all-purpose flour, unsifted
> 3 teaspoons baking powder
> 1 teaspoon salt
> 1 cup milk
> 1/4 cup lemon juice
> 1/3 cup sugar
>
> Preheat oven to 350 degrees. *Prepare 10' Bundt Pan.
>
> In large mixing bowl, blend cream cheese and shortening until creamy.
>
> Beat in 1 1/4 cup sugar until light and fluffy.
>
> Add eggs, one at a time, beating well after each.
>
> Add lemon peel, flour, baking powder, salt and milk.
>
> Blend at low speed just until thoroughly blended, scraping bowl
> occasionally.
>
> Pour batter into prepared Bundt pan and bake 45-50 minutes .
>
> Glaze: *Combine lemon juice and 1/3 cup sugar. *Pour over hot cake,
> allowing it to run down edges between cake and pan.
>
> Cool 30 minutes, then remove cake from pan.
>
> If desired, sprinkle with powdered sugar.
>
> Yield: 12 servings
>
> ** Exported from Now You're Cooking! v5.84 **
>
> The Fine Art of Cooking involves personal choice.
> Many preferences, ingredients, and procedures may not
> be consistent with what you know to be true.
> As with any recipe, you may find your personal
> intervention will be necessary. * *Bon Appétit!
> The Fine Art of Cooking involves personal choice.
> Many preferences, ingredients, and procedures may not
> be consistent with what you know to be true.
> As with any recipe, you may find your personal
> intervention will be necessary. * *Bon Appétit!

Ooh! Sounds good. I love lemon desserts. Thanks for posting.