Cream Cheese-Lemon Pound Cake
Cream Cheese-Lemon Pound Cake recipe
Yield
16 servingsPrep
20 minCook
55 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, yellow
|
*
|
| 8 | ounces |
cream cheese
|
|
| 4 | large |
eggs
|
|
| 3 | ounces |
gelatin, unflavored
lemon |
|
| ¾ | cup |
milk
|
|
| ½ | teaspoon |
lemon extract
|
*
|
| 2 | tablespoons |
lemon zest
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, yellow
|
*
|
| 231.2 | ml/g |
cream cheese
|
|
| 4 | large |
eggs
|
|
| 86.7 | ml/g |
gelatin, unflavored
lemon |
|
| 177 | ml |
milk
|
|
| 2.5 | ml |
lemon extract
|
*
|
| 3E+1 | ml |
lemon zest
|
|
Directions
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 to 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.
