Cream Cheese Pound Cake - cooking recipe

Ingredients

8 oz. cream cheese
2 sticks real butter
1 stick Parkay margarine
3 c. sugar
6 eggs
3 c. Swans Down cake flour, sifted twice
2 Tbsp. lemon flavoring or vanilla or 1/2 each (optional)

Preparation

Cream the cream cheese, butter and margarine together, blending mixture very well.
Add sugar slowly.
Alternate eggs and flour, ending with flour.
Add flavoring.
Bake at 325\u00b0 for 1 1/2 hours in Bundt pound cake pan for 1 1/2 hours.
Test for doneness. Let cool in pan for 20 minutes or so.