Audrey's Lite Lemon Pound Cake

• 8 ounces low-fat cream cheese, softened
• 34 cup skim milk
• 1 (1 ounce) package sugar-free instant lemon pudding
• 1 (18 1/4 ounce) box lemon cake mix
• 4 eggs or 4 cups egg substitute
• 1 cup confectioners' sugar (optional)
• 2 23 tablespoons lemon juice (freshly squeezed is best) (optional)
• sliced strawberry (optional)
• whipped topping (optional)

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.

lowfat cream cheese, milk, lemon pudding, lemon cake mix, eggs, sugar, lemon juice, strawberry, topping

Taken from www.food.com/recipe/audreys-lite-lemon-pound-cake-97170 (may not work)