Lemon Cheese Pound Cake

• 1/2 c. shortening, softened
• 1/2 c. margarine, softened
• 16 oz. cream cheese
• 5 1/2 tsp. lemon flavoring
• 6 eggs (room temperature)
• 3 c. sugar
• 2 c. plain flour
• 1 c. self-rising flour
• 1/2 c. mild Cheddar cheese, grated
• 1 box confectioners sugar
• small amount evaporated milk

1. Cream shortening, margarine and 8 ounces of the cream cheese. Add the 3 cups sugar and beat until fluffy.
2. Add eggs, 1 at a time, and beat well after each egg.
3. Add 4 teaspoons of the lemon flavoring.
4. Fold in flour.
5. Reserve 1/4 cup.
6. Combine 1/4 flour with grated cheese and add to batter.
7. Pour mixture into greased and floured tube pan.
8. Place pan in cold oven.
9. Bake at 275u0b0 for 1 1/2 hours.
10. Do not open oven door while cake is cooking.
11. Remove from oven and cool.
12. While cake is cooking, combine the powdered sugar, remaining cream cheese and flavoring.
13. Use enough evaporated milk to make icing of spreading consistency.
14. Beat well.
15. Frost cake when completely cooled.

shortening, margarine, cream cheese, lemon flavoring, eggs, sugar, flour, flour, cheddar cheese, confectioners sugar, amount

Taken from www.cookbooks.com/Recipe-Details.aspx?id=122763 (may not work)