Recipe by: Jo Anne Merrill Preparation Time: 1:00 * 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. 1. 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. 2. 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. 3. 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 confectioners sugar and lemon juice.
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|Serving Size: 1 Serving (5278g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 12612 (77%)|
|Amt Per Serving||% DV|
|Total Fat 1401.3g||1868 %|
|Saturated Fat 740.4g||3702 %|
|Monounsaturated Fat 375.6g|
|Polyunsanturated Fat 87.9g|
|Cholesterol 8235.4mg||2534 %|
|Sodium 16775.5mg||578 %|
|Potassium 6857.8mg||180 %|
|Total Carbohydrate 630.3g||185 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 623.5g|
|Protein 371.5g||531 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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