Lemon Cream Cheese Pound Cake

This is one of my favorite pound cakes.  It forms at tasty crust on the outside that takes on a rich flavor of lemon.  Although it taste good toped with strawberries and whip cream, it taste fantastic just by itself.  

Lemon Cream Cheese Pound Cake  

1 1/2 cups butter, softened

1 package(8 oz) cream cheese, softened

3 cups sugar

6 eggs

2 teaspoons vanilla extract

1 teaspoon lemon extract 

3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Confectioners sugar, sliced fresh strawberries and whipped cream, optional

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in extracts.  Combine the flour, baking powder and salt; beat into creamed mixture until blended.

Pour into a greased and floured 10 in. fluted tube pan.  Bake at 325 for 1 1/4 to 1 1/2 hours or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely.  Garnish with confectioners sugar, strawberries and whipped cream if desired.