Recipe for cooking lemon cream cheese pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Lemon Cream Cheese Pound Cake

3 c. sugar
\n1 1/4 c. butter or butter replacement, softened
\n1 (8 ounce) pkg. reduced-calorie cream cheese, softened
\n1 Tbsp. lemon juice
\n1 Tbsp. Watkins Vanilla Extract or flavoring
\n1 tsp. Watkins Lemon Extract or flavoring
\n1/2 tsp. Watkins Orange Extract or flavoring
\n1/4 tsp. Watkins Nutmeg
\n1/8 tsp. salt
\n6 eggs
\n3 c. cake flour

Lemon Glaze
\n1 c. powdered sugar
\n1 to 2 Tbsp. sugar
\n1/4 tsp. Watkins Lemon Extract or flavoring
\nYellow food coloring, if desired

In a lrg. bowl beat white sugar, butter, and cream cheese until light and fluffy. Beat in lemon juice, vanilla extract or flavoring, lemon extract or flavoring, orange extract or flavoring, nutmeg, and salt. Add eggs, one at a time, beating well after each addition. Add flour and beat until smooth. Pour batter into a greased and floured 12-c. tube pan. Bake at 325 degrees F for about 1 1/4 to 1 1/2 hours or until golden \nbrown and wooden pick inserted in center comes out clean. Cool in pan on rack for 10 mins..

With a metal spatula, loosen cake from pan and invert onto wire rack to cool completely. Prepare glaze by combining the sugars and enough water to make a smooth glaze. Add lemon extract or flavoring and the food coloring. Spread glaze over cake, allowing some to drizzle down the sides.

Makes approximately 12 servings.