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Lemon Pound Cake Recipe

From her San Bernadino, 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.

This recipe is:

Diabetic Friendly

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Lemon Pound Cake Recipe

Prep: 10 min. Bake: 40 min. + cooling

Yield: 12 Servings

10 40 50

Ingredients

1 package (8 ounces) cream cheese, softened
3/4 cup milk
1 package (18-1/4 ounces) lemon cake mix
4 eggs

Directions

In a large 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° 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. Yield: 12 servings.

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.

Originally published as Lemon Pound Cake in Quick Cooking May/June 2004, p7

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Reviews for Lemon Pound Cake (2)

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Lemon Pound Cake

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Reviewed on Nov. 14, 2011 by ydi

I have used this recipe several times and really enjoy it. Sometimes I used yellow or other flavor of cake.

Reviewed on Apr. 09, 2009 by kaye lafitte

This recipe seems to be so easy. This is just what I was looking for as a desert for Easter dinner. But I am thinking of adding a lemony glaze on top.

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