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Lemon Pound Cake

SUBMITTED BY: Flora Valdez

"From her Colton, California kitchen, Flora Valdez shares her recipe for the moist lemon Bundt cake. She dresses up a boxed mix with a package of cream cheese to give the cake added richness."
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PREP TIME  10 Min
COOK TIME  40 Min
READY IN  50 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (8 ounce) package cream cheese, softened
  • 3/4 cup milk
  • 1 (18.25 ounce) package lemon cake mix
  • 4 eggs

DIRECTIONS

  1. In a mixing bowl, beat cream cheese until smooth; gradually beat in milk. Add dry cake mix and eggs; beat until combined. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan.
  2. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

FOOTNOTE

  • Nutritional Analysis: One slice (prepared with reduced-fat cream cheese and fat-free milk) equals 231 calories, 7 g fat (3 g saturated fat), 78 mg cholesterol, 373 mg sodium, 37 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.
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