Cream Cheese-Lemon Pound Cake

1 review, 5 star(s). 100% would make again

Ready in 1h

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"I made this for my boyfriend to take to work. It was a hit! I found it very easy as well. "


1 Yellow cake mix
3/4 c milk
4 Eggs
2 tb Lemon zest
1/2 ts Lemon extract
3 oz Lemon gelatin powder
8 oz Cream cheese

Original recipe makes 1 Servings



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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Calories Per Serving: 16376 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I made this for my boyfriend to take to work. It was a hit! I found it very easy as well.
JHarpRN 3y ago

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