Lemon Pound Cake - cooking recipe

Ingredients

1 (8 ounce) package cream cheese
3/4 cup butter or 3/4 cup margarine
1 1/2 cups sugar
1 1/2 teaspoons vanilla
4 eggs
1 tablespoon grated fresh lemon rind
2 1/4 cups sifted cake-and-pastry flour
1 1/2 teaspoons baking powder
icing sugar

Preparation

Combine softened cream cheese, margarine, sugar and vanilla, mixing until well blended.
Add eggs one at a time, mixing at low speed until well blended.
Add lemon rind.
Gradually add flour and baking powder combined, mixing at a low speed until well blended.
Spread batter in a greased and floured 9\" tube or bundt pan.
Bake at 325 for about 70 minutes or until cake tests done.
Cool 10 minutes; remove from pan.
If desired, sift icing sugar over cake when cool.