1st Prize Winning Lemon-Cream Cheese Pound Cake

This recipe was the 1988 national grand prize winner in the Softasilk Brand Flour,
National Cake Baking contest won by Andrea Avery of Friday Harbor, WA.


3 cups white granulated sugar
1 1/4 cups butter, softened
1 package (8 ounces) cream cheese, softened
1 tablespoon lemon juice
2 teaspoons vanilla
1 teaspoon lemon extract
1/2 teaspoon orange extract
1/8 teaspoon salt
6 eggs
3 cups cake flour
Lemon glaze (below)

Beat sugar, butter and cream cheese until fluffy; beat in lemon juice, vanilla, lemon extract,
orange extract and salt.

Add eggs, one at a time, beating after each addition. Add flour; beat until smooth.

Spread batter in greased and floured-tube pan, 10 by 4-inches, or 12-cup bundt cake pan.

Bake at 325-degrees F until golden brown and wooden pick inserted in center comes out clean,
about 1 1/2 hours; cool 10 minutes. Remove from pan; cool cake completely.

Spread glaze over cake, allowing some to drizzle down side.

LEMON GLAZE

1 cup powdered sugar
1 tablespoon butter, softened
2 teaspoons grated lemon peel
2 to 3 tablespoons lemon juice

Mix all ingredients until smooth.


Source: Tri City Herald newspaper, May 11, 1988