Triple lemon ripple cake with cream cheese recipe from 1982 - Click Americana (2024)

Ingredients

• 8 ounces package cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 1/2 cup butter or margarine
• 1-1/2 cups sugar
• 3 eggs
• 3 tablespoons lemon juice
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• Nonstick cooking spray (or grease the pan well)
• 1-1/2 cups confectioners' sugar
• 2 tablespoons lemon juice

Instructions

1. Start by making the filling; beat cream cheese and sugar.
2. Beat in egg until fluffy.
3. Add flour.
4. Stir in lemon juice.
5. Set aside.
6. Now for the cake; Preheat oven to 350 (F) degrees, and spray a 12 cup tube pan with nonstick cooking spray.
7. Cream butter and sugar.
8. Beat in eggs until mixture is very light and fluffy.
9. Add lemon juice.
10. Combine dry ingredients and add to creamed mixture alternately with the milk.
11. Pour half of batter into pan.
12. Cover with cream cheese filling mixture and pour in remaining batter.
13. Gently swirl a knife through batter a few times.
14. Bake 50 to 60 minutes until cake pulls away from side of the pan.
15. Cool in pan 10 minutes.
16. Turn out and cool completely.
17. Make the glaze by stirring 2 tablespoons lemon juice into the confectioners' sugar.
18. Drizzle over cooled cake.

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Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.