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 alleggs, 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, 15minutes.
For glaze:  combineconfectioners’ 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 cakeaccompanied with a cup of Earl Grey tea.  Kick back once in a while; it’swonderful! 

This recipe has been kitchen tested.  


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