Pound Cake
1 cup butter, softened
1/4 cup vegetable oil or melted all-vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
1 cup milk
1 tsp lemon extract

Lemon Cream Cheese Frosting
1 8 oz. package cream cheese
1/4 cup butter
2 tbsp lemon juice
2 tsp lemon zest
1 tsp vanilla extract
5 cups confectioner's sugar

Beat butter in a large bowl at medium speed; gradually add oil, beating till well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just till blended each time. Stir in lemon extract. Pour batter in greased and floured 10-inch tube pan. Bake at 300 degrees for 1 hour and 30 minutes or till toothpick comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on a wire rack.

Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together till smooth and fluffy. Add confectioner's sugar in two additions. Beat till creamy. Add more sugar or juice as needed for easy spreading.

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