Triple lemon ripple cake with cream cheese recipe from 1982

Name: Triple lemon ripple cake with cream cheese
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 12
Ingredients: 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

Categories: 1980s, Vintage advertisements, Vintage dessert recipes

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Lemon lovers, rejoice! This triple lemon ripple cake from 1982 is a delightful treat that combines zesty lemon flavors with a soft, moist cake. Perfect for summer gatherings or as a refreshing end to a meal, this vintage recipe offers a taste of nostalgia and a burst of citrusy goodness.

One thing that makes this 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 was touted as an often-requested recipe in newspapers nationwide. Join us as we revisit this tasty, sweet classic that brings a touch of sunshine to every bite.

Vintage recipe: Triple lemon ripple cake

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

Ingredients

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

Instructions

Start by making the filling; beat cream cheese and sugar.
Beat in egg until fluffy.
Add flour.
Stir in lemon juice.
Set aside.
Now for the cake; Preheat oven to 350 (F) degrees, and 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.
Make the glaze by stirring 2 tablespoons lemon juice into the confectioners' sugar.
Drizzle over cooled cake.

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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.

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