"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Lemon Cream Cake Recipe

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This recipe for Lemon Cream Cake, by , is from Theresa's Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, December 23, 2007


1 (8 oz) package cream cheese
1/2 cup shortening
1 1/4 cup sugar
3 eggs
2 tablespoons lemon peel
2 1/4 cup flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup lemon juice
1/3 cup sugar

Blend cream cheese and shortening; beat in 1 1/4 cup sugar; add eggs; add lemon peel, flour, baking powder, salt and milk.

Pour batter in greased bundt pan. Bake 45 minutes at 350.

Combine lemon juice and 1/3 cup sugar. Pour over hot cake, allowing to run down edges between cake and pan.

Cool 30 minutes; remove from pan.

Cool and sprinkle with powdered sugar.

Number Of Servings:
Number Of Servings:




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