Triple lemon ripple cake with cream cheese (1982)

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Triple lemon ripple cake recipe
One thing that makes this lemon 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

Triple lemon ripple cake recipe



1 (8 ounce) 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


Filling: Beat cream cheese and sugar. Beat in egg until fluffy. Add flour. Stir in lemon juice. Set aside.

Cake: Preheat oven to 350 degrees, Spray a 12 cup tube pan with nonstick cooking spray. Cream butter and sugar. Beat in eggs until mixture is very light and fluffy. Add lemon juice. Combine dry ingredients and add to creamed mixture alternately with the milk. Pour half of batter into pan, Cover with cream cheese filling mixture and pour in remaining batter. Gently swirl a knife through batter a few times. Bake 50 to 60 minutes until cake pulls away from side of the pan. Cool in pan 10 minutes. Turn out and cool completely.

Glaze: Stir 2 tablespoons lemon juice into the confectioners’ sugar. Drizzle over cooled cake.

>> You might also like this recipe: Ladybird Johnson’s famous lemon pound cake (1966)

Triple lemon ripple cake recipe

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