Lemon Cream Bundt® Cake

Lemon Cream Bundt® Cake

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Amazing! A lemon Bundt® cake made moist and successful past cream cheese and a lemon juice glaze. If desired, sprinkle as soon as powdered sugar.

The ingredient of Lemon Cream Bundt® Cake

  1. 1 (8 ounce) package cream cheese, softened
  2. u00bd cup shortening
  3. 1u2009u00bc cups white sugar
  4. 3 eggs
  5. 2u2009u00bc cups unsifted all-purpose flour
  6. 1 cup milk
  7. 2 tablespoons grated lemon zest
  8. 3 teaspoons baking powder
  9. 1 teaspoon salt
  10. u2153 cup white sugar
  11. u00bc cup lemon juice

The instruction how to make Lemon Cream Bundt® Cake

  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a large fluted tube pan (such as Bundt®).
  2. mixture cream cheese and shortening in a large mixing bowl gone an electric mixer until creamy. Beat in sugar until well-ventilated and fluffy. Add eggs, one at a time, beating without difficulty after each addition. go to flour, milk, lemon zest, baking powder, and salt. fusion not far off from low readiness just until sufficiently blended, scraping beside the sides of the bowl occasionally. Pour into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
  4. While the cake is baking, mixture combination sugar and lemon juice until sugar is dissolved.
  5. cut off surgically remove the cake from the oven. Pour the lemon glaze beyond the hot cake, allowing it to direct down the edges amid the cake and the pan. Cool in the pan for 30 minutes. separate from the pan and cool completely.

Nutritions of Lemon Cream Bundt® Cake

calories: 356.3 calories
carbohydrateContent: 46.7 g
cholesterolContent: 63.1 mg
fatContent: 16.8 g
fiberContent: 0.8 g
proteinContent: 5.9 g
saturatedFatContent: 6.9 g
servingSize:
sodiumContent: 395.3 mg
sugarContent: 27.7 g
transFatContent:
unsaturatedFatContent:

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