Triple lemon ripple cake with cream cheese recipe from 1982

Instructions

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.