INGREDIENTS

1. 8ounceslow-fat cream cheese, softened
2. 3/4cupskim milk
3. 1 (1 ounce)packagesugar-free instant lemon pudding
4. 1 (18 1/4 ounce)boxlemon cake mix
5. 4eggs or4 cupsegg substitute

6. Optional Glaze

7. 1cupconfectioners’ sugar (optional)
8. 2 2/3tablespoonslemon juice(freshly squeezed is best)(optional)
9. slicedstrawberries (optional)
10. whipped topping (optional)

DIRECTIONS

1. In a mixing bowl, beat cream cheese until smooth; gradually beat in milk and pudding.
2. Add dry cakes mix and eggs; beat until combined.
3. Beat on medium speed for 2 minutes.
4. Pour into a greased and floured 10” fluted tube pan.
5. Bake at 350 degrees for 40- 45 minutes or until a toothpick inserted comes out clean.
6. Cool for 10 minutes before removing from pan to a wire rack to cool completely.