"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Lemon Cake with Cheesecake Tunnel Recipe

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This recipe for Lemon Cake with Cheesecake Tunnel, by , is from The RAYBURN Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
DEBORA RAYBURN

Category:
Category:

Ingredients:  
Ingredients:  

1-1/4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (10 oz.), softened, divided
2 Tbsp. granulated sugar
1 egg
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
zest and 2 Tbsp. juice from 2 lemons, divided
1 cup powdered sugar

Directions:
Directions:

Heat oven to 350F.


Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat 8 oz. cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; mix on low speed just until blended.


Prepare cake batter as directed on package. Blend in dry pudding mix and lemon zest; pour half into prepared pan. Spoon cream cheese mixture into ring around center of cake batter in pan; cover with remaining cake batter.


Bake 45 to 50 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.


Beat powdered sugar, lemon juice and remaining cream cheese with mixer until blended; drizzle over cake. Let stand until firm.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
15 minutes, 2 hours total

 

 

 

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