Cream Cheese Pound Cake
- 3 sticks of butter (the real thing is best!)
1 8oz pkg cream cheese
6 eggs
3 cups sugar
3 cups of flour
1 tsp lemon or vanilla extract
Cream the butter and cream cheese together with an electric mixer until well blended. Add 1 cup of sugar and blend well. Add 1 egg and blend well. Alternate 1 cup sugar and 1 egg until sugar is depleted. Add 1 cup of flour, blend well. Add 1 egg and alternate flour with egg until flour is depleted. Add extract and blend well. Pour into a greased and floured tube pan and bake in a pre-heated 325 degree oven for 1 hour and 25 minutes. Ice with lemon glaze.
LEMON GLAZE
About 2 cups of confectioners sugar
1 tbsp butter melted
milk
3 tbsp lemon juice
(all of these measurements are approximate)
Mix these ingredients until smooth and the consistency of a glaze (thicker than regular milk, but as thick as Eagle sweetened condensed milk) Pour over the cake.
