Cream cheese-lemon pound cake

 
                       Cream Cheese-Lemon Pound Cake
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 1    Preparation Time :1:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    yellow cake mix
    8      ounces        cream cheese
    4                    eggs
    3      ounces        lemon gelatin powder
      3/4  cup           milk
      1/2  teaspoon      lemon extract
    2      tablespoons   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.
 
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