Cream Cheese-Lemon Pound Cake

1 yellow cake mix
8 ounces cream cheese
4 eggs
3 ounces lemon gelatin powder
3/4 cup milk
1/2 teaspoon lemon extract
2 tablespoons lemon zest

* 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.