Lemon Cream Bundt Cake

Lemon Cream Bundt® Cake Copie Lemon Cream Bundt Cake

Prep: 20 mins | Cook: 45 mins | Additional: 30 mins | Total: 1 hr 35 mins | Servings: 12 | Yield: 1 Bundt(R) cake

This is cake at its finest! You will surely love the lemon after taste of this incredible cake. The flavours play in your mouth and it’s awesome! You will surely eat the whole thing in one sitting!

Lemon Cream Bundt Cake

Ingredients:

Cake:

1 (8 ounces) package cream cheese, softened

½ cup shortening

1 ¼ cups white sugar

3 eggs

2 ¼ cups un-sifted all-purpose flour

milk

2 tablespoons grated lemon zest

3 teaspoons baking powder

1 teaspoon salt

Glaze:

⅓ cup white sugar

¼ cup lemon juice

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in a large Bundt pan.

Step 3: In a large mixing bowl, add the shortening and cream cheese. Use an electric mixer to mix until well combined.

Step 4: Add sugar and mix until fluffy.

Step 5: Add eggs gradually and beat every addition.

Step 6: Add the milk, flour, baking powder, lemon zest, and salt. Stir until thoroughly mixed.

Step 7: Transfer the mixture into the greased pan.

Step 8: Place inside the preheated oven and bake for 45 to 50 minutes or until a toothpick comes out clean after inserting in the middle.

Step 9: In a small mixing bowl, add the lemon juice and sugar. Stir until well mixed.

Step 10: Remove the cake from the oven and let it sit on a wire rack.

Step 11: Spread the lemon glaze all over the cake. Let it sit at room temperature to cool for 30 minutes.

Step 12: Remove from the pan. Serve and enjoy!

Note:

You can use all-purpose flour instead but do not add salt and baking powder.

Nutrition Facts:

Per Serving: 356.3 calories; protein 5.9g 12% DV; carbohydrates 46.7g 15% DV; fat 16.8g 26% DV; cholesterol 63.1mg 21% DV; sodium 395.3mg 16% DV.

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