Lemon Pound Cake

Pound cakes are so versatile – plain, served with any kind of fruit and whipped cream or glazed with a thin icing. Very pretty.  
This lemon-flavored pound cake has a lot of appeal – not too rich, but it has a nice texture and flavor. There are only 5 ingredients, it's impossibly easy to make and this 1 ¾ pound loaf only cost me $1.62 using an 88¢ sale priced cake mix.  A small 10-ounce Sara Lee frozen pound cake cost $3.29 at our local grocery today. 
I couldn’t even buy a 3 ounce package of cream cheese at our store – you may have to weigh it out of a larger package.  Be sure you add your cream cheese to the mixer bowl first and beat it a little to make sure it’s softened enough. I think you could leave out the lemon for a nice vanilla cake – perhaps add a ¼ teaspoon of extra vanilla. 
Lemon Pound Cake
  1      Box Yellow Cake Mix -- (2 layer size)
  3      ounces Cream Cheese -- softened
    ¾   Cup Water
  1      Tablespoon Lemon Peel -- grated
  3      Large Eggs

Heat oven to 300° for a dark pan or 325° for a shiny metal or glass pan.  Generously spray bottom only of 9 x 5" loaf pan with baking spray with flour.
In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently.  Beat on medium speed 2 minutes, scraping bowl occasionally.  Pour into pan.
Bake 55-65 minutes or until toothpick inserted in center comes out clean.  Cool in pan 10 minutes.  Remove from pan to cooking rack.  Cool completely, 1 hour.
2011 Cost:  $1.62 or 14¢ per slice.
Betty Crocker Super Moist Cakes Cookbook 2002
Per Serving: 230 Calories; 9g Fat (34.0% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 322mg Sodium.  

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