Triple Lemon Ripple Cake Recipe

Name: Triple Lemon Ripple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: LEMON CREAM CHEESE SWIRL; 1 (8 ounce) package cream cheese, softened; 1/3 cup sugar; 1 egg; 2 tablespoons all-purpose flour; 2 tablespoons lemon juice (fresh or frozen thawed); BATTER; 1/2 cup butter or 1/2 cup margarine; 1 1/2 cups sugar; 3 eggs; 3 tablespoons lemon juice (fresh or frozen thawed); 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup milk; nonstick cooking spray; LEMON GLAZE; 1 1/2 cups confectioners' sugar; 2 tablespoons lemon juice (fresh or frozen thawed)

Servings: persons

LEMON CREAM CHEESE SWIRL
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 egg
2 tablespoons all-purpose flour
2 tablespoons lemon juice (fresh or frozen thawed)
BATTER
1/2 cup butter or 1/2 cup margarine
1 1/2 cups sugar
3 eggs
3 tablespoons lemon juice (fresh or frozen thawed)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
nonstick cooking spray
LEMON GLAZE
1 1/2 cups confectioners' sugar
2 tablespoons lemon juice (fresh or frozen thawed)

1
Prepare the filling by beating the cream cheese and sugar in a bowl.
2
Beat in the egg until the mixture is fluffy.
3
Add the flour until well blended and stir in the lemon juice.
4
Set aside.
5
Preheat the oven to 350 and spray a 12-cup tube or bundt pan with the non-stick spray.
6
Cream the butter and sugar, then beat in the eggs until the mixture is very light and fluffy.
7
Add the lemon juice and beat just until blended in.
8
Combine the dry ingredients& add to creamed mixture alternately with the milk.
9
Pour half of batter into the prepared pan.
10
Cover the batter in the pan with the cream cheese filling and pour in the remaining batter.
11
Gently swirl a knife through the batter a few times to make a swirl.
12
Bake for 50-60 minutes until cake pulls away from the side of the pan.
13
Cool in the pan for 10 minutes, then turn out and cool completely.
14
Prepare the glaze by stirring the 2 tbs.
15
of lemon juice into the confectioner's sugar and blending until smooth.
16
Drizzle over the cooled cake.

1406

kcal

Calories

Fat

237

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: LEMON CREAM CHEESE SWIRL, 1 (8 ounce) package cream cheese, softened, 1/3 cup sugar, 1 egg, and more.

Yes, Triple Lemon Ripple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Triple Lemon Ripple Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions