Lemon Cream Cake
A fancy lemon cake, especially if you make it in a bundt cake pan. This cake freezes well, if you want to have a cake on hand in the freezer.

Cake:
1 package (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 1/4 cups sugar
3 eggs
Grated rind of 1 lemon
2 1/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk

Glaze:
1/4 cup lemon juice
1/3 cup sugar

Cake:
Preheat oven to 350 degrees F. In large beater bowl beat cream cheese and butter. Beat in the sugar until light and fluffy, about 5 minutes. Add lemon rind, flour, baking powder, salt and milk. Blend at low speed just until thoroughly combined. Pour batter in a greased 10 inch bundt or tube pan. Bake for 50 to 55 minutes. Insert a toothpick or cake tester in the centre to test for doneness - it should come out clean. Do not underbake.

Glaze:
Combine lemon juice and sugar. Pour over the hot cake, allowing it to run down the edges between the cake and pan. Cool cake in the pan for 10 minutes. Run a knife around the edges, place a cake plate over top of the pan. Turn the plate and pan over, and carefully remove the pan, so that the cake is sitting on the plate. Cool thoroughly.