Cake Mixes...Lemon Pound Cake

This is the recipe I buy cake mix for...Pound cakes are so versatile – plain, served with any kind of berries and whipped cream or glazed with a thin icing. Pretty.  Simply put extra slices singly in a freezer bag and you can serve them anytime.                 

This lemon-flavored pound cake has a lot of appeal – there are only 5 ingredients 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 added ¼ teaspoon lemon extract for a little extra boost of flavor – 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 55-60 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.

Betty Crocker Super Moist Cakes Cookbook 2002