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Cream Cheese-Lemon Pound Cake

Ingredients

  • 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

Instructions

  1. Place the cream cheese in large bowl. Beat at medium speed with electric mixer until cream cheese is light and fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. 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.
  4. Stir in the extract and lemon zest.
  5. Grease and flour a tube or Bundt pan.
  6. Pour in the mix and bake in a preheated 350 degree F oven for 50-55 minutes, checking after 50 minutes.
  7. 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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