Lemon Cream Cheese Pound Cake

Name: Lemon Cream Cheese Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 16 serving(s)
Ingredients: 1 (8 ounce) package cream cheese, softened; 1/2 cup butter, softened; 2 1/2 teaspoons lemon extract; 3 eggs; 3 (9 ounce) packages single-layer yellow cake mix; 4 tablespoons all-purpose flour; 1 teaspoon baking powder; 1/2 cup cold water; 1 cup powdered sugar; 2 tablespoons apricot jam; 1 teaspoon lemon juice

Submitted by Joy1996

"This cake is nice and moist. It came from one of those cake mix fix-up cookbooks."

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Ready In:: 1hr 15mins
Ingredients:: 11
Serves:: 16

ingredients

Cake
1 (8 ounce) package cream cheese, softened
¹⁄₂ cup butter, softened
2 ¹⁄₂ teaspoons lemon extract
3 eggs
3 (9 ounce) packages single-layer yellow cake mix
4 tablespoons all-purpose flour
1 teaspoon baking powder
¹⁄₂ cup cold water
Glaze
1 cup powdered sugar
2 tablespoons apricot jam
1 teaspoon lemon juice

directions

Preheat oven to 350 degrees.
Grease and flour 10" tube pan or bundt pan.
Combine cream cheese, butter, and lemon extract in large mixer bowl. Beat 2 minutes at medium speed until light and fluffy.
Add eggs, one at a time, beating well after each addition. Add cake mixes, flour, baking powder and water; mix just until blended.
Turn out into prepared pan.
Bake for 1 hour, or until toothpick inserted near center comes out clean.
Cool completely in pan on wire rack before removing from pan.
Combine glaze ingredients and whisk until slightly thickened. Drizzle over cake.