Baked Lemon Pound Cake

• 1-1/4 cups butter, softened
• 1 package (8 ounces) cream cheese, softened
• 3 cups sugar
• 6 large eggs
• 3 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 1/2 teaspoon orange extract
• 2-3/4 cups all-purpose flour
• 1/8 teaspoon salt
• 1 cup confectioners' sugar
• 1 tablespoon butter, melted
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon zest

1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice and extracts. Combine flour and salt; add to creamed mixture just until combined.
2. Pour into a greased and floured 10-in. tube pan. Bake at 325u0b0 for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, whisk the glaze ingredients; drizzle over cake.

butter, cream cheese, sugar, eggs, lemon juice, vanilla, lemon, orange extract, flour, salt, sugar, butter, lemon juice, lemon zest

Taken from www.tasteofhome.com/recipes/baked-lemon-pound-cake/ (may not work)