LEMON CREAM CHEESE POUND CAKE
3 cups white sugar
1-1/4 cups butter or margarine, softened
1 package (8 oz.) reduced-calorie cream cheese, softened
1 Tbsp. lemon juice
1 Tbsp. Watkins Vanilla Extract
1 tsp. Watkins Lemon Extract
1/2 tsp. Watkins Orange Extract
1/4 tsp. Watkins Nutmeg
1/8 tsp. salt
6 eggs
3 cups cake flour
LEMON GLAZE
1 cup powdered sugar
1 to 2 Tbsp. sugar
1/4 tsp. Watkins Lemon Extract
Yellow food coloring, if desired
In a large bowl beat white sugar, butter, and cream cheese until light and fluffy. Beat in lemon juice, vanilla extract, lemon extract, orange extract, nutmeg, and salt. Add eggs, one at a time, beating well after each addition. Add flour and beat until smooth. Pour batter into a greased and floured 12-cup tube pan. Bake at 325 degrees (F) for about 1-1/4 to 1-1/2 hours or until golden brown and wooden pick inserted in center comes out clean. Cool in pan on rack for 10 minutes.
With a metal spatula, loosen cake from pan and invert onto wire rack to cool completely. Prepare glaze by combining the sugars and enough water to make a smooth glaze. Add lemon extract and the food coloring. Spread glaze over cake, allowing some to drizzle down the sides.
Makes 12 servings
