LEMON TUNNEL-OF-LOVE TEA CAKE

Well, they say when you are given lemons to make lemonade.  I made "Lemon Tunnel-of-Love Tea Cake.  Having quest tonight for dinner, the heck with dinner I want cake.  I cut a piece of the cake that I used to take the photo.  Had to taste it, make sure its good cause I don't put just any recipe on my blog.  If I don't like it , I don't post it.  This was approved by me.  Then I get to have another one tonight with the company! This cookbook came from favorite daughter, Morgan.  I have made red velvet cake from here and was very impressed also.  Great recipes so far..... Dinner is smelling good, roast pork with carrots, onions, garlic and mashed potato.  And homemade applesauce...........and Lemon Cake. Wish you could come over for dinner and cake.  Happy baking everyone,  Andi

Desserts from the famous loveless cafe

6 ounces of softened regular cream cheese

1/4 cup sugar

1/2 tsp vanilla extract

1 egg

1 1/3 cups sugar plus 1/4 cup

2 1/4 cup of all-purpose flour

1 1/2 tsp baking soda

1/4 tsp salt

1/2 cup of canola vegetable oil

1 TBSP of lemon zest ( about 2 small lemons)

1 1/4 cup of buttermilk

Print Recipe  

Prepare your bundt pan with grease and flour lightly.   Set this aside.  Preheat oven to 350 degrees. 

In a small bowl add the 6 ounces of cream cheese, sugar, vanilla and then add the egg.  Mix and set this aside. 

In a large bowl add the dry ingredients and using your whisk mix these ingredients then add the oil, 1/4 cup of the buttermilk and the lemon zest and mix.  Then add the remaining cup of buttermilk and mix just enough to incorporate the ingredients. Don't over mix.  

Pour about 1/3 to 1/2 of the batter into the prepared bundt pan.  Spread to make a little tunnel in the batter if possible.  Spoon in the cream cheese mixture and try to keep this in the center of the cake.  Then carefully spoon on the remaining batter and spread to the edges of the pan covering the cream cheese mixture.  Bake in the middle of the oven for about 50-55 minutes.  Until the top is golden brown and slightly firm to the touch.  If you check with the toothpick or cake tester, there should be only traces of cream cheese and no loose batter.  Let cool in the cake pan for 15-20 minutes then invert to your cake platter.   Allow to cool completely.

Icing:

In a small bowl add 1 cup of confectioner's sugar and about 2 TBSP of lemon juice. Mix in a little at a time till you get the consistency you want.  Spoon over the top allowing to drizzle down the sides of the cake. I sprinkled the top with more zest from the lemon.  

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