Lemon Pound Cake

Lemon Pound Cake

"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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Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  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.

Footnotes

  • 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.

Reviews

Read all reviews 13
  1. 14 Ratings

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Most helpful positive review

Flora, you have come up with a cake mix winner in my book! In many of my reviews I've mentioned my general disdain for cake mixes, but I do love toying with them and occasionally I come across o...

Most helpful critical review

This was a really easy cake to make and wasn't bad although it certainly wasn't the best I've ever had. I followed the directions exactly and found that the cake browned too much so if I ever ma...

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Flora, you have come up with a cake mix winner in my book! In many of my reviews I've mentioned my general disdain for cake mixes, but I do love toying with them and occasionally I come across o...

I made this cake as written, and it was very good, but could have been more lemony. I did make a simple glaze of lemon juice, lemon zest and powdered sugar and that pumped up the tartness, but ...

I just made this the other day and it turned out great. I followed the other reviewers suggestion by replacing some milk with lemon juice and it was yummy I did not do a glaze just dusted with p...

I liked this recipe. I made a few changes: I added a box of instant lemon pudding mix, a tsp of lemon extract, and some lemon zest. I then put a lemon glaze made of lemon juice, powdered suga...

Made with an 1/8th cup substituted with lemon juice not milk and it was pretty good. Depending on my lemon craving I may want to increase to 1/4th. Not as heavy as i wanted but thats okay.

Not very pound cake-y, but a keeper. I did use 1/4 c. lemon juice to sub in for some of the milk as others suggested. And I did use a white cake mix as that's all I had. Will try the lemon ca...

Very good, with great reviews from the people who ate it, although not as moist as I would have liked. I followed the recommendations by the previous reviewer, replacing 1/4 milk with fresh sque...

Delicious and Moist. The cream cheese blended with the milk to a light mixture. I knew right then that this cake was going to be light and moist.

Excellent. Very moist. The kind of pound cake you are proud to serve to guests.

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