Cream Cheese Lemon Pound Cake Recipe

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Servings: 1


Cost per recipe $6.25 view details


  1. 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.
  2. 1. Place the cream cheese in large bowl. Beat at medium speed with electric mixer till cream cheese is light and fluffy. Add in Large eggs, one at a time, beating well after each addition.
  3. 2. Blend together the gelatin and cake mix; add in alternately with the lowfat milk, in two or possibly three additions, to the cream cheese mix. Beat just till smooth, don't overmix. Stir in the extract and lemon zest.
  4. 3. Grease and flour a tube or possibly Bundt pan. Pour in the mix and bake in a preheated 350-degree oven for 50-55 min, checking after 50 min.
  5. Serve this alone, or possibly, if you prefer, make a thin glaze to pour over top from confectioner's sugar and lemon juice.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 649g
Calories 1268  
Calories from Fat 904 71%
Total Fat 102.35g 128%
Saturated Fat 51.51g 206%
Trans Fat 0.0g  
Cholesterol 1093mg 364%
Sodium 1271mg 53%
Potassium 897mg 26%
Total Carbs 44.18g 12%
Dietary Fiber 1.6g 5%
Sugars 19.08g 13%
Protein 45.84g 73%
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