Recipe - Cream Cheese-Lemon Pound Cake

1 Yellow cake mix
8 ounce Cream cheese
4 Eggs
3 ounce Lemon gelatin powder
Three fourths cup Milk
One half teaspoon Lemon extract
2 tablespoon Lemon zest

Recipe by: Jo Anne Merrill Preparation Time: 1:00 * Use regular size cake
mix, nonpudding 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 350degree oven for 5055 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini