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.
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup milk
- 1 package lemon cake mix (regular size)
- 4 eggs
- 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.
Originally published as Lemon Pound Cake in Quick Cooking May/June 2004, p7
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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