Lemon-cream cheese pound cake

16 servings

Ingredients

Quantity Ingredient
3 cups Sugar
1¼ cup Butter or margarine;softened
8 ounces Cream cheese; softened
1 tablespoon Lemon juice
2 teaspoons Vanilla
1 teaspoon Lemon extract
½ teaspoon Orange extract
⅛ teaspoon Salt
6 Eggs
2¾ cup Flour *
1 cup Powdered sugar
1 tablespoon Butter or margarine;softened
2 teaspoons Lemon peel; grated
2 tablespoons Lemon juice (2-3 T)

Directions

CAKE

LEMON GLAZE

* (or 3 cups Softasilk cake flour) Heat oven to 325-degrees. Grease and flour tube pan, 10x4 inches, or 12-cup bundt cake pan. Beat sugar, margarine and cream cheese in large bowl until fluffy.

Beat in lemon juice, vanilla, lemon extract, orange extract and salt. Add eggs, one at a time, beating after each addition. Add flour; beat until smooth.

Spread in pan. Bake about 1-½ hours or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Spread Lemon Glaze over cake, allowing some to drizzle down side. GLAZE: Mix all ingredients until smooth.

(From Betty Crocker Contest Winners, February 1992) (GXDB48A)

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