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. Heat oven to 350 degrees F. Grease and flour** a tube or Bundt pan.
2. Place the cream cheese in a large bowl. Beat at medium speed with electric mixer until cream cheese is light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. 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.
5. Stir in the extract and lemon zest.
6. Pour batter into the prepared pan and bake for 50 to 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.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!