Lemon Cream Cheese Pound Cake - cooking recipe

Ingredients

Cake
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 1/2 teaspoons lemon extract
3 eggs
3 (9 ounce) packages single-layer yellow cake mix
4 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 cup cold water
Glaze
1 cup powdered sugar
2 tablespoons apricot jam
1 teaspoon lemon juice

Preparation

Preheat oven to 350 degrees.
Grease and flour 10\" tube pan or bundt pan.
Combine cream cheese, butter, and lemon extract in large mixer bowl. Beat 2 minutes at medium speed until light and fluffy.
Add eggs, one at a time, beating well after each addition. Add cake mixes, flour, baking powder and water; mix just until blended.
Turn out into prepared pan.
Bake for 1 hour, or until toothpick inserted near center comes out clean.
Cool completely in pan on wire rack before removing from pan.
Combine glaze ingredients and whisk until slightly thickened. Drizzle over cake.