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TRIPLE LEMON RIPPLE CAKE Recipe

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This recipe for TRIPLE LEMON RIPPLE CAKE, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Tuesday, October 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
FILLING-
1 8 oz. pkg. softened cream cheese
1/3 c. sugar
2 T. flour
2 T. lemon juice
BATTER-
1/2 c. butter
1 1/2 c. sugar
3 eggs
3 T. lemon juice
2 1/2 c. flour
2 t. baking powder
1/2 t. salt
1/2 c. milk
GLAZE-
1 1/2 c. conf. sugar
2 T. lemon juice

Directions:
Directions:
FILLING-Beat cream cheese and sugar, add eggs and beat until fluffy, add flour and stir in lemon juice.
SET ASIDE
Preheat oven to 350, spray tube pan. Cream butter, sugar and add eggs until mixture is light and fluffy. Add
lemon juice and dry ingred alternately with the milk.
Pour half batter into pan and cover with cream cheese mixture; pour in remaining batter. Gently
swirl knife thru batter a few times. Bake 50-60 min.
or until cake pulls away from pan.

Personal Notes:
Personal Notes:
Cool in pan 10 min.; turn out and cool completely.

GLAZE-Stir 2 T. lemon juice into conf. sugar and drizzle over cooled cake.

 

 

 

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