Triple Lemon Ripple Cake

Serves: 11
Total Calories: 440
Prep time:
Cook time:
Total time:


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, softened
1 1/2 cups sugar
3 eggs
3 tablespoons lemon juice
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

2 tablespoons lemon juice
1 1/2 cups powdered sugar


For Filling:
Beat cream cheese and sugar; beat in egg till fluffy. Add flour. Stir in lemon juice. Set aside.

For Batter:
Preheat oven to 350°. Spray tube pan with cooking spray. Cream butter and sugar. Beat in eggs till mixture is very light and fluffy. Add lemon juice. Combine dry ingredients, and add to creamed mixture alternating with milk.

Pour 1/2 the Batter into pan. Cover with Filling, then pour in remaining Batter. Gently swirl knife through batter a few times. Bake 45–55 minutes until cake pulls away from sides of pan. Cool in pan 10 minutes. Turn out and cool completely.

For Glaze:
Stir lemon juice into powdered sugar. Drizzle over cake.

True lemon lovers can add extra lemon zest to Filling, Batter, and Glaze. Lemonylicious!

Nutritional Facts:

Serves: 11
Total Calories: 440
Calories from Fat: 150

This Triple Lemon Ripple Cake recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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