Lemon Cream Cake

Lemon Cream Cake

Cake:

1 package (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 1/4 cups sugar
3 eggs
Grated rind of 1 lemon
2 1/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk

Glaze:

1/4 cup lemon juice
1/3 cup sugar

Cake:

Preheat oven to 350 degrees F.

In large beater bowl beat cream cheese and butter. Beat in the sugar
until light and fluffy, about 5 minutes. Add eggs and beat until
thoroughly blended.

Add lemon rind, flour, baking powder, salt and milk. Blend at low
speed just until thoroughly combined.

Pour batter in a greased 10 inch bundt or tube pan. Bake for 50 to 55
minutes. Insert a toothpick or cake tester in the centre to test for
doneness - it should come out clean. Do not underbake.

Glaze:

Combine lemon juice and sugar. Pour over the hot cake, allowing it
to run down the edges between the cake and pan.

Cool cake in the pan for 10 minutes. Run a knife around the edges, place a
cake plate over top of the pan. Turn the plate and pan over, and carefully
remove the pan, so that the cake is sitting on the plate. Cool thoroughly.