Lemon Cheese Pound Cake - cooking recipe

Ingredients

1/2 c. shortening, softened
1/2 c. margarine, softened
16 oz. cream cheese
5 1/2 tsp. lemon flavoring
6 eggs (room temperature)
3 c. sugar
2 c. plain flour
1 c. self-rising flour
1/2 c. mild Cheddar cheese, grated
1 box confectioners sugar
small amount evaporated milk

Preparation

Cream shortening, margarine and 8 ounces of the cream cheese. Add the 3 cups sugar and beat until fluffy.
Add eggs, 1 at a time, and beat well after each egg.
Add 4 teaspoons of the lemon flavoring.
Fold in flour.
Reserve 1/4 cup.
Combine 1/4 flour with grated cheese and add to batter.
Pour mixture into greased and floured tube pan.
Place pan in cold oven.
Bake at 275\u00b0 for 1 1/2 hours.
Do not open oven door while cake is cooking.
Remove from oven and cool.
While cake is cooking, combine the powdered sugar, remaining cream cheese and flavoring.
Use enough evaporated milk to make icing of spreading consistency.
Beat well.
Frost cake when completely cooled.