Triple Lemon Ripple Cake
"Every time I've made this cake, it's gone over extremely well. Lemon cake with a lemony cream cheese swirl and lemon glaze ... what's not to like? NOTE: Because this recipe is from a Minute Maid Frozen Lemon Juice booklet, it does call for just lemon juice, and I like the mild flavor. However, many like a stronger lemon flavor, and have added some grated lemon rind to the batter, with excellent results. You should, however, use either frozen or fresh; reconstituted doesn't work as well in this cake...."
INGREDIENTS
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1 (8 ounce) package cream cheese, softened
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1/3 cup sugar
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1 egg
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2 tablespoons all-purpose flour
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2 tablespoons lemon juice (fresh or frozen thawed)
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1/2 cup butter or 1/2 cup margarine
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1 1/2 cups sugar
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3 eggs
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3 tablespoons lemon juice (fresh or frozen thawed)
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2 1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup milk
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nonstick cooking spray
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1 1/2 cups confectioners' sugar
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2 tablespoons lemon juice (fresh or frozen thawed)
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