Recipe - Lemon-Cream Cheese Pound Cake

CAKE
3 cup Sugar
1 One fourth cup Butter or margarine;softened
8 ounce Cream cheese; softened
1 tablespoon Lemon juice
2 teaspoon Vanilla
1 teaspoon Lemon extract
One half teaspoon Orange extract
1/8 teaspoon Salt
6 Eggs
2 Three fourths cup Flour *

LEMON GLAZE
1 cup Powdered sugar
1 tablespoon Butter or margarine;softened
2 teaspoon Lemon peel; grated
2 tablespoon Lemon juice (23 T)

* (or 3 cups Softasilk cake flour) Heat oven to 325degrees. Grease and
flour tube pan, 10x4 inches, or 12cup 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 1One half 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini