Cream Cheese - Lemon Pound Cake
Rate this recipe 4.4/5 (12 Votes)
- 1 (18.25 oz) box yellow cake mix (no pudding)
- 8 oz. cream cheese
- 4 eggs
- 1 small box lemon Jell-O
- 3/4 cup milk
- 1/2 tsp. lemon extract
- 2 Tbs. lemon zest
Place the cream cheese in large bow. 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 Jell-O and cake mix; add alternately with the milk, in two or three additions, to the cream cheese mixture. Beat just until smooth - fo not over-mix. 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 over for 50-55 minutes, checking after 50 minutes. Serve this alone, or if you prefer, make a thin glaze to pour over top from confectioners sugar and lemon juice.
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