Lemon Cream Cheese Pound Cake

3 cups granulated sugar
1 1/4 cups butter, softened
8 ounces cream cheese, softened
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon orange extract
1/8 teaspoon salt
6 eggs
3 cups cake flour

Beat sugar, butter and cream cheese until fluffy. Beat in lemon juice, vanilla extract, lemon extract, orange extract and salt. Add eggs, one at a time, beating after each addition. Add flour; beat until smooth. Spread batter into a greased and floured tube or Bundt pan. Bake at 325 degrees F for 1 1/2 hours, or until golden brown. Cool 10 minutes. Remove from pan and cool completely.

Glaze:
1 cup confectioners' sugar
1 tablespoon butter, softened
2 teaspoons grated lemon peel
2 to 3 tablespoons lemon juice

Mix all ingredients until smooth. Spread glaze over cooled cake, allowing some to drizzle down sides.