This is the recipe I buy cake mix for...Pound cakes are so versatile – plain, served with any kind of berries and whipped cream or glazed with a thin icing. Pretty. Simply put extra slices singly in a freezer bag and you can serve them anytime.
This lemon-flavored pound cake has a lot of appeal – there are only 5 ingredients and this 1 ¾ pound loaf only cost me $ 1.62 using an 88¢ sale priced cake mix. A small 10-ounce Sara Lee frozen pound cake cost $3.29 at our local grocery today.
I couldn’t even buy a 3 ounce package of cream cheese at our store – you may have to weigh it out of a larger package. Be sure you add your cream cheese to the mixer bowl first and beat it a little to make sure it’s softened enough. I added ¼ teaspoon lemon extract for a little extra boost of flavor – I think you could leave out the lemon for a nice vanilla cake – perhaps add a ¼ teaspoon of extra vanilla.
Lemon Pound Cake
1 Box Yellow Cake Mix -- (2 layer size)
3 ounces Cream Cheese -- softened
¾ Cup Water
1 Tablespoon Lemon Peel -- grated
3 Large Eggs
Heat oven to 300° for a dark pan or 325° for a shiny metal or glass pan. Generously spray bottom only of 9 x 5" loaf pan with baking spray with flour.
In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooking rack. Cool completely, 1 hour.
Betty Crocker Super Moist Cakes Cookbook 2002
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