Lemon Cream Bundt Cake
Amazing! A lemon Bundt cake made moist and rich with cream cheese and a lemon juice glaze. If desired, sprinkle with powdered sugar.
cream cheese, softened
1
(8 ounce) package
shortening
½
cup
white sugar
1 ¼
cups
eggs
3
large
unsifted all-purpose flour
2 ¼
cups
milk
1
cup
grated lemon zest
2
tablespoons
baking powder
1
tablespoon
salt
1
teaspoon
white sugar
⅓
cup
lemon juice
¼
cup
 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a large fluted tube pan (such as Bundt).
  Make cake: Blend together cream cheese and shortening in a large bowl with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour, milk, lemon zest, baking powder, and salt. Mix on low speed just until thoroughly blended, scraping down the sides of the bowl occasionally. Pour into the prepared pan.
  Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
  Meanwhile, make glaze: Mix together sugar and lemon juice in a liquid measure until sugar is dissolved.
  Remove cake from the oven. Pour glaze over hot cake, allowing it to run down the edges between cake and the pan. Cool in the pan for 30 minutes. Remove from the pan to a wire rack and cool completely.
