Easy Lemon Pound Cake
TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling
YIELD: 16 servings.
Who doesn't love moist lemon cake, especially when you add cream cheese to a boxed mix for extra richness? —Flora Valdez, San Bernadino, California
Ingredients
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1 package (8 ounces) cream cheese, softened
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3/4 cup 2% milk
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1 package lemon cake mix (regular size)
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4 large eggs, room temperature
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Confectioners' sugar, optional
Directions
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1.
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. 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 prepared pan.
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2.
Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar.
Nutrition Facts
1 piece: 182 calories, 7g fat (4g saturated fat), 62mg cholesterol, 285mg sodium, 26g carbohydrate (14g sugars, 0 fiber), 4g protein.
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