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LEMON CREAM CHEESE POUND CAKE

List of Ingredients




3 cups sugar
1 1/4 cups (2 1/2 sticks) margarine or butter, softened
1 package (8 ounces) cream cheese, softened
1 tablespoon lemon juice
2 teaspoons vanilla
1 teaspoon lemon extract
1/2 teaspoon orange extract
1/8 teaspoon salt
6 eggs
3 cups cake flour
Lemon glaze (see below)



Recipe



Heat oven to 325 degrees. Grease and flour tube pan, or 2 loaf pans. Beat sugar, margarine and cream cheese in large bowl on medium speed until fluffy. Beat in lemon juice, vanilla, lemon extract, orange extract and salt. Beat in eggs, one at a time. Add cake flour; beat until smooth.

Spread batter in pan. Bake in tube pan about 1 hour, 30 minutes; in loaf pans 1 hour 15 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan(s) and cool completely on wire rack. Spread lemon glaze over cake, allowing some to drizzle down side.

Lemon glaze: Stir 1 cup powdered sugar, 2 teaspoons grated lemon peel and 2-3 tablespoons lemon juice until smooth.