Cream Cheese Pound Cake

1-1/2 cups butter, softened

1 package (8 ounces) cream cheese, softened

3 cups sugar

6 eggs

2 teaspoons vanilla

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-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.