Lemon Cream Cake - cooking recipe

Ingredients

1 (8 ounce) package cream cheese
1/2 cup shortening
1 1/4 cups sugar
3 eggs
2 tablespoons grated lemons, rind of
2 1/4 cups all-purpose flour, unsifted
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup lemon juice
1/3 cup sugar

Preparation

Preheat oven to 350 degrees.
In large mixing bowl, blend cream cheese and shortening until creamy.
Beat in 1 1/4 cup sugar until light and fluffy.
Add eggs, one at a time, beating well after each.
Add lemon peel, flour, baking powder, salt and milk.
Blend at low speed just until thoroughly blended, scraping bowl occasionally.
Pour batter into generously greased 10-inch Bundt or tube pan.
Bake 45-50 minutes .
Combine lemon joice and 1/3 cup sugar.
Pour over hot cake, allowing it to run down edges between cake and pan.
Cool 30 minutes, then remove cake from pan.
If desired, sprinkle with powdered sugar.