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.
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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!
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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
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.
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.
From
Yields
1 Servings
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