lemon pound cake using cake mix and jello pudding

Please watch: "How To Make Spanish Rice | CURLINDA CAN COOK"
youtube.com/watch?v=UMGWqYe94a8 --~--
In this video you will learn to make the best moist and buttery lemon pound cake. This cake will be a hit at your next gathering. The key to making this lemon pound cake right is... Don't rush the cake!!

Enjoy!!

Directions: Bake cake on 325 degrees for 1 hour 30 to 1 hour 35 minutes or until skewer comes out clean.
**Note: When adding ingredients remember to scrape the sides and bottom of the bowl to ensure everything is mixed together properly.

Cream together butter and sugar.
Add cream cheese and combine.
Add in flavorings and combine.
Add 1 egg at a time. Make sure egg is fully incorporated before adding next egg.
Add flour 1/3 at a time. Fully mix in to prevent lumps before adding more flour.

Ingredients:
3 cups all purpose flour
3 cups granulated sugar
6 eggs (room temp)
1/4 cup fresh squeezed lemon juice ( or lemon juice from bottle) + 1 tsp. for icing
1 tbsp. lemon extract
1 tsp. vanilla extract
1 box lemon Jello Pudding (cook & serve or instant)
1 8 oz. container of cream cheese (room temp}
3 sticks butter (room temp)
(1/4 tsp. salt if you are using unsalted butter)

Icing:
1 1/2 cup powdered sugar
3 tbsp. milk
1 tsp. lemon juice
Combine all ingredients together, spoon on top of cake.

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