1 1/2 c. butter
8 oz. cream cheese, softened at room temperature
3 c. sugar
5 eggs
3 c. all-purpose flour
1/4 c. lemon juice

Preheat oven to 325°F. Grease and flour a large tube pan. In a large mixing bowl, cream together the butter and cream cheese. Add the sugar and beat until smooth. Add the eggs, one at a time, beating well after each addition. Add the flour alternately with the lemon juice. Pour into the prepared pan and bake for about 1 hour 15 minutes or until a toothpick comes out clean when inserted into center of cake. Allow to cool in pan for about 10 minutes and then invert onto cake plate.