Iced Lemon Pound Cake

• 250 g PHILADELPHIA Cream Cheese, softened
• 1 3/4 cups caster sugar
• 2 teaspoons vanilla
• 2 eggs
• 1 cup oil
• 2 cups self-raising flour, sifted
• Grated rind of 2 lemons Safeway 4 ct For $5.00 thru 02/09
• Juice of 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 1 cup icing sugar mixture, sifted
• Juice of 1 small lemon, extra Safeway 4 ct For $5.00 thru 02/09
• lemon threads, for decoration if desired Safeway 4 ct For $5.00 thru 02/09

1. BEAT the PHILLY, sugar and vanilla with an electric mixer until smooth.
2. Gradually beat in the eggs and oil then stir in the flour, lemon rind and juice, mix well.
3. POUR the mixture into a greased 25cm nonstick fluted ring pan.
4. Bake in a moderate oven 180C for 4555 minutes or until cooked when tested with a skewer.
5. Allow to cool for 5 minutes in the pan before turning onto a wire rack to cool.
6. COMBINE the icing sugar with enough lemon juice to form a thin icing.
7. Drizzle over the cake and allow to set.
8. Decorate with lemon threads if desired.
9. HANDY TIP: This delicious cake is very moist and perfect for afternoon tea.

philadelphia cream cheese, caster sugar, vanilla, eggs, oil, flour, lemons, lemon, icing sugar, lemon, lemon threads

Taken from www.kraftrecipes.com/recipes/iced-lemon-pound-cake-126249.aspx (may not work)