Lemon Cream Cheese Pound Cake

• 3 c. cake flour, sifted
• 1/8 tsp. salt
• 3 c. sugar
• 1/4 tsp. nutmeg
• 6 eggs
• 1 1/4 c. butter, softened
• 8 oz. pkg. cream cheese, softened
• 1 tsp. lemon juice
• 1 tsp. lemon flavoring
• 1/2 tsp. orange flavoring
• 1 tsp. vanilla flavoring

1. In a large bowl, beat sugar, butter and cream cheese until light and fluffy.
2. Beat in lemon juice, flavorings and salt.
3. Add eggs one at a time, beating well after each addition.
4. Add flour and beat well until smooth.
5. Pour batter into a greased and floured 12-cup tube pan.
6. Bake at 325u0b0 for 1 1/4 to 1 1/2 hours or until golden brown.
7. Test to see if a wooden toothpick inserted in the center comes out clean.
8. Cool on wire rack in pan 10 minutes. Then invert on rack to cool completely.
9. Then glaze.

cake flour, salt, sugar, nutmeg, eggs, butter, cream cheese, lemon juice, lemon flavoring, orange flavoring, vanilla flavoring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436036 (may not work)