3 sticks of butter, softened
1 package (8 ounces) cream cheese, softened
3 cups of sugar
2 teaspoons Pure Vanilla Extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
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 inch fluted tube or Bundt pan. Bake at 325 degrees for 1-1/4 to 1 1/2 hours or until a toothpick inserted into the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, berries of your choice, and whipped cream if desired. Yield: 16 servings