Cake Recipes
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
- Heat oven to 350 degrees F. Grease and flour** a tube or Bundt pan.
- Place the cream cheese in a 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.
- 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.
- Stir in the extract and lemon zest.
- Pour batter into the prepared pan and bake for 50 to 55 minutes, checking after 50 minutes.
- 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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!