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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


  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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