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, Original Double-Strength
1 teas. Watkins Lemon Extract
1/2 teas. Watkins Orange Extract
1/4 teas. Watkins Nutmeg
1/8 teas. Salt
6 Eggs
3 Cups Cake Flour

Lemon Glaze:
1 Cup Powdered Sugar
1 to 2 Tbsp. Sugar
1/4 teas. 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, Watkins Vanilla, 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.

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