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.