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Cream Cheese-lemon Pound Cake

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      Title: CREAM CHEESE-LEMON POUND CAKE
 Categories: Cakes
      Yield: 1 Servings
 
      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.
 
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