Lemon Pound Cake Recipe
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup milk
- 1 package lemon cake mix (regular size)
- 4 eggs
- 1. 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.
- 2. 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.
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.
Reviews for Lemon Pound Cake
"Yum! The kids love it."
"I followed this recipe exactly. I think this recipe is for a smaller pan as there is little height to the cake. I will not make this cake again."
"Yes I make this again and again, it is fast, easy and when you are looking for a short cut and in a hurry, you can't beat using a cake mix as a base to pound cakes, cookies or cup cakes. Thank you for sharing and I will pass this along to my family and friends. Happy baking any time of the year."
"This was very good, but I wanted more lemon flavour... Next time I would add a tsp of lemon extract and maybe some zest too to the batter. I made a lemon glaze for this, 1 c of icing sugar with a few T of milk to the right consistency, as well as 1/2 a t of lemon extract... All in all a nice moist cake, very good."
"I have used this recipe several times and really enjoy it. Sometimes I used yellow or other flavor of cake."
"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."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.