Cream Cheese-lemon Pound Cake

Prophets…declare what God will do and what God requires. They speak the truth that people often do not want to hear. This rubs against the grain of a culture that treats religion as a consumer item. Those who adjust the Word of God to meet market trends, assuming the consumer is always right, are simply peddlers (2 Cor. 2:17). Those who come to religion assuming that the chief goal of God is to glorify humankind and asking, “What will it all get me?” receive only spiritual chaff.

David Garland

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cakes	1	Servings

INGREDIENTS

1		Yellow cake mix
8	oz	Cream cheese
4		Eggs
3	oz	Lemon gelatin powder
3/4	c	Milk
1/2	t	Lemon extract
2	T	Lemon zest

INSTRUCTIONS

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.  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 confectioner's sugar and lemon juice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3087 Calories From Fat: 1014 Total Fat: 114.9g Cholesterol: 1008.1mg Sodium: 4913.5mg Potassium: 1110.7mg Carbohydrates: 453.2g Fiber: 7.6g Sugar: 244.6g Protein: 64.2g