Cream Cheese-Lemon Pound Cake

1 (18.25 ounce) box yellow cake mix (no pudding)
8 ounces cream cheese
4 eggs
1 small box lemon Jell-O
3/4 cup milk
1/2 teaspoon lemon extract
2 tablespoons lemon zest

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 Jell-O and cake mix; add alternately with the milk, in two or three additions, to the cream cheese mixture. Beat just until smooth - do not over-mix. 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 F 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.