Triple lemon ripple cake with cream cheese recipe from 1982

Triple lemon ripple cake with cream cheese (1982)

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you. Find out more here.


One thing that makes this triple lemon ripple cake stand out is that it has a rich, lemony cream cheese filling in the middle of the Bundt cake!

It’s a tangy and delicious surprise in an altogether tasty cake, and has been an often-requested recipe in newspapers nationwide.

Triple lemon ripple cake recipe

Vintage recipe: Triple lemon ripple cake

Triple lemon ripple cake with cream cheese (1982)

Triple lemon ripple cake with cream cheese

Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 40 minutes


  • 8 ounces package cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1/2 cup butter or margarine
  • 1-1/2 cups sugar
  • 3 eggs
  • 3 tablespoons lemon juice
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • Nonstick cooking spray (or grease the pan well)
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons lemon juice


  1. Start by making the filling; beat cream cheese and sugar.
  2. Beat in egg until fluffy.
  3. Add flour.
  4. Stir in lemon juice.
  5. Set aside.
  6. Now for the cake; Preheat oven to 350 (F) degrees, and spray a 12 cup tube pan with nonstick cooking spray.
  7. Cream butter and sugar.
  8. Beat in eggs until mixture is very light and fluffy.
  9. Add lemon juice.
  10. Combine dry ingredients and add to creamed mixture alternately with the milk.
  11. Pour half of batter into pan.
  12. Cover with cream cheese filling mixture and pour in remaining batter.
  13. Gently swirl a knife through batter a few times.
  14. Bake 50 to 60 minutes until cake pulls away from side of the pan.
  15. Cool in pan 10 minutes.
  16. Turn out and cool completely.
  17. Make the glaze by stirring 2 tablespoons lemon juice into the confectioners' sugar.
  18. Drizzle over cooled cake.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 102mgSodium: 322mgCarbohydrates: 76gFiber: 1gSugar: 58gProtein: 6g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Triple lemon ripple cake recipe


PS: If you liked this article, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest. Thanks for visiting and for supporting a small business! 🤩 


You might also like...

The fun never ends:

Comments on this story

Leave a comment here!

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe