The best delicious Cream Cheese-lemon Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cream Cheese-lemon Pound Cake recipe today!
Hello my friends, this Cream Cheese-lemon Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Cream Cheese-lemon Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Cream Cheese-lemon Pound Cake.
What Makes This Cream Cheese-lemon Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cream Cheese-lemon Pound Cake.
Ready to make this Cream Cheese-lemon Pound Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 Yellow cake mix
8 oz Cream cheese
4 Eggs
3 oz Lemon gelatin powder
3/4 c Milk
1/2 ts Lemon extract
2 tb Lemon zest
* 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.
1. 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.
Yields
1 servings
Leave a Reply