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Lemon Pound Cake

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."

Rate/Review | Read Reviews (11)

Prep Time:
10 Min

Cook Time:
40 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

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

Directions

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.
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.