Lemon Pound Cake

A highly recommended pound cake

Lemon Cream-Cheese Pound Cake

1 stick of butter
2 sticks of margarine
1 8-oz. package of cream cheese
3 cups of cake flour
3 cups of sugar
6 eggs
⅛ tsp. vanilla flavoring
⅛ tsp. lemon flavoring
Icing: powdered sugar and milk

Preheat oven to 325° F
Lightly grease and flour 12-cup fluted tube pan; set aside

To prepare cake: Beat softened butter, margarine and cream cheese until smooth.
Add 2 eggs, 1 cup flour and 1 cup sugar, beat well. Repeat until all eggs, flour and sugar have been added, beating well after each addition.
Add vanilla and lemon flavoring, mixing well.
Pour batter into prepared pan.
Bake at 325° F. for 1 hour, 15 minutes.
For glaze: combine confectioners' sugar and milk to taste expect a runny consistency. Pour glaze over cooled cake.

Thanks to best-selling author, Susan Wiggs, and her mom, for sharing this with us, and suggesting having a piece of cake accompanied with a cup of Earl Grey tea. Kick back once in a while; it's wonderful!

This recipe has been kitchen tested.

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