| Lemon
Ripple Pound
Batter
1/2 cup butter
1 1/2 cup sugar
3 tablespoon lemon juice
3 eggs
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon. salt
1/2 cup milk
Filling
8 oz. cream cheese
1/3 cup sugar
2 tablespoons lemon juice
2 tablespoons flour
1 egg
Glaze
1 1/2 cups powdered sugar
2 tablespoon lemon juice
|
Batter
Cream butter and sugar. Beat in eggs until light and fluffy. Add lemon juice. Alternate
mixing dry with milk.
Pour half of the batter into 12-cup tube pan coated with Pam (I use the homemade cake
release). Cover with filling, then pour in remaining batter. Swirl lightly with a knife.
Bake 45 to 50 minutes at 350 degrees. Cool 10 minutes in pan. Remove and cool completely,
then glaze.
Filling
Beat cream cheese, sugar and flour. Beat in egg and lemon juice until fluffy
Thanks Debra a.k.a. DebTheRed |
