8 ounces cream cheese, at room temperature
3 large eggs
1 yellow cake mix
1 small box lemon or vanilla instant pudding
3/4 C. milk
1/2 tsp lemon extract
3 T. lemon zest

Preheat oven to 350. In a large bowl, beat cream cheese at medium speed with electric mixer until smooth and fluffy. Add eggs one at a time, beating well after each egg. In a separate bowl, mix together cake mix and pudding. In two or three intervals, add pudding/cake mix powder alternately with milk into the cream cheese mixture. Beat just until smooth. Gently stir in the lemon extract and zest. Pour batter into greased and floured bundt pan.  Bake 50-55 minutes.