1 Yellow cake mix
8 oz Cream cheese
4 Eggs
3 oz Lemon gelatin powder
3/4 c Milk
1/2 ts Lemon extract
2 tb Lemon zest
Recipe by: Jo Anne Merrill Preparation Time: 1:00 * Use regular size cake
mix, non-pudding type. Grate lemon peel for zest, careful not to include
any of the white part of the peel.
1. Place the cream cheese in large bowl. Beat at medium speed with
electric mixer until cream cheese is light and fluffy. Add eggs, one at a
time, beating well after each addition.
2. Blend together the gelatin and cake mix; add alternately with the
milk, in two or three additions, to the cream cheese mixture. Beat just
until smooth, do not overmix. Stir in the extract and lemon zest.
3. Grease and flour a tube or Bundt pan. Pour in the mix and bake in a
preheated 350-degree oven for 50-55 minutes, checking after 50 minutes.
Serve this alone, or, if you prefer, make a thin glaze to pour over top
from confectioner’s sugar and lemon juice.
From
Yields
1 Servings
