Lemon Cream Cheese Pound Cake

3 c. sugar
1 1/4 c. butter
1 (8 oz) pkg. cream cheese, softened
1 tbsp. lemon juice
2 tsp. vanilla
1 tsp. lemon extract
1/2 tsp. salt
6 eggs
3 c. cake flour
Lemon Glaze

Beat sugar, butter and cream cheese until fluffy. Beat in lemon juice,
vanilla, lemon extract and salt. Add eggs one at a time. Beating after
each addition. Add flour, beat until smooth. Spread batter in greased
and floured tube pan or 12 cup bundt pan. Bake at 325 degrees for
about 1 1/2 hours or until brown. Cool 10 minutes and remove from pan.

Glaze:
1 c. powdered sugar
1 tbsp. butter
2 tsp. grated lemon peel
2 or 3 tbsp. lemon juice

Spread Glaze over cake, allowing some to drizzle down the side.

Tona
http://groups.yahoo.com/group/cookin_with_haggermaker/

http://www.nancyskitchen.com