The best delicious Triple Lemon Ripple Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Triple Lemon Ripple Cake recipe today!
Hello my friends, this Triple Lemon Ripple Cake recipe will not disappoint, I promise! Made with simple ingredients, our Triple Lemon Ripple Cake is amazingly delicious, and addictive, everyone will be asking for more Triple Lemon Ripple Cake.
What Makes This Triple Lemon Ripple Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Triple Lemon Ripple Cake.
Ready to make this Triple Lemon Ripple Cake Recipe? Let’s do it!
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FILLING
1 pk (8-oz) cream cheese,
-softened
1/3 c Sugar
1 Egg
2 tb All-purpose flour
2 tb Lemon juice
-BATTER-
1/2 c Butter or margarine
1 1/2 c Sugar
3 Eggs
3 tb Lemon juice
2 1/2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 c Milk
Non-stick spray (Pam)
-GLAZE-
1 1/2 c Confectioner’s sugar
2 tb Lemon juice
Thank you. Now here’s the recipe. It’s from Minute Maid Frozen Lemon Juice
and, as I said before, has been tried, tested, and tested, and tested and
tested.
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 PAM. 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 confectioner’s
sugar. Drizzle over cake.
Yields
1 Servings
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