Cream Cheese-lemon Pound Cake
| 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)
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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