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Lemon Pound Cake



  • 1 1/2 cups (3 sticks) margarine
  • 1/4 cup cream cheese, softened (113 grams)
  • 3 cups granulated sugar
  • 5 eggs
  • 3 cups sifted all purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon extract
  • 1/2 teaspoon almond extract
  • 1/2 cup freshly squeezed lemon juice


  1. Heat oven to 325 degrees F.
  2. Sift dry ingredients together.
  3. Cream margarine, cream cheese and sugar.
  4. Add eggs one at a time, beating well after each addition.
  5. Add dry mixture and lemon juice alternately, starting and ending with dry mixture.
  6. Stir in lemon, vanilla and almond extracts.
  7. Pour batter into greased and floured standard Bundt pan.
  8. Bake at 325 degrees F for about 1 hour 15 minutes. Be careful not to over-bake!

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