Cream Cheese lemon Pound Cake 1 Yellow cake mix
8 oz Cream cheese
4 Eggs
3 oz Lemon gelatin powder
3/4 c Milk
1/2 ts Lemon extract
2 tb Lemon zest
Use regular size
cake mix, non-pudding type. Grate lemon peel for zest, careful not to
include any of the white part of the peel.
Place the cream cheese in large bowl. Beat at medium speed
with electric mixer until cream cheese is light and fluffy. Add eggs,
one at a time, beating well after each addition.
Blend together the gelatin and cake mix; add alternately with
the milk, in two or three additions, to the cream cheese mixture.
Beat just until smooth, do not overmix. Stir in the extract and lemon
zest.
Grease and flour a tube or Bundt pan. Pour in the mix and
bake in a preheated 350-degree oven for 50-55 minutes, checking after
50 minutes. Serve this alone, or, if you prefer, make a thin glaze to
pour over top from confectioner's sugar and lemon juice. Cream Cheese lemon Pound Cake printer friendly version located here. (Just the recipe. Nothing else.)
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