Lemony Cream Cheese Pound Cake

• 3 c. sugar
• 1 1/4 c. butter or margarine, softened
• 1 (8 oz.) pkg. reduced calorie cream cheese (soft)
• 1 Tbsp. lemon juice
• 1 Tbsp. vanilla extract
• 1 tsp. lemon extract
• 1/2 tsp. orange extract
• 1/4 tsp. nutmeg
• 1/8 tsp. salt
• 6 eggs (large)
• 3 c. cake flour
• 1 c. powdered sugar
• 1 to 2 Tbsp. sugar
• 1/4 tsp. lemon extract
• yellow food coloring (if desired)

1. In large bowl, beat white sugar, butter and cream cheese until light and fluffy.
2. Beat in lemon juice, vanilla, lemon and orange extracts, nutmeg and salt.
3. Add eggs, one at a time, beating well after each addition.
4. Add flour and beat until smooth.
5. Pour batter into a greased and floured 12 cup tube pan.
6. Bake at 325u0b0 for about 1 1/4 to 1 1/2 hours or until golden brown and wooden pick inserted in center comes out clean.
7. Cool in pan on rack 10 minutes.

sugar, butter, cream cheese, lemon juice, vanilla, lemon extract, orange extract, nutmeg, salt, eggs, cake flour, powdered sugar, sugar, lemon extract, yellow food coloring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=710272 (may not work)