Lemon Cream Cheese Pound Cake

Ingredients

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

Glaze

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

Instructions

1. Cake: Beat sugar, butter and cream cheese until fluffy.
2. Beat in lemon juice, vanilla extract, lemon extract, orange extract and salt.
3. Add eggs, one at a time, beating after each addition.
4. Add flour; beat until smooth.
5. Spread batter into a greased and floured tube or Bundt pan.
6. Bake at 325 degrees F for 1 1/2 hours, or until golden brown.
7. Cool for 10 minutes.
8. Remove from pan and cool completely.
9. Glaze: Mix all ingredients until smooth.
10. Spread glaze over cooled cake, allowing some to drizzle down sides.