Shelly's Recipe

TRIPLE LEMON RIPPLE CAKE

Category: Cakes

Filling
1 egg
1 (8 oz) pkg cream cheese, softened
2 tbsp lemon juice
1/3 cup sugar
2 tsp flour
2 tbsp lemon juice

Batter
1/2 c butter
1 1/2 c sugar
3 eggs
3 tbsp lemon juice
2 tsp baking powder
2 1/2 cups flour
1/2 tsp salt
1/2 cup milk

Glaze
2 tbsp lemon juice

Prepare filling: Beat cream cheese with sugar. Beat in egg white until fluffy. Add flour. Stir in lemon juice and set aside. Preheat oven to 350. Spray 12 cup tube pan with cooking spray.

Batter: Cream butter and sugar. Beat in eggs until mixture is very light and fluffy. Add lemon juice. Combine dry ingredients and add to creamed mixture alternately with milk. Pour half of batter into pan. Cover with cream cheese mixture and pour in remaining batter. Gently swirl knife through batter a few times. Bake 50-60 minutes until cake pulls away from sides of pan. Cool in pan 10 minutes. Turn out and cool completely. Stir in 2 tablespoons of lemon juice into confectioners sugar. Drizzle over cake.