1 1/2 cups (3 sticks) butter, softened
1 (8 oz.) pkg. cream cheese, softened
3 cups sugar
1 tbsp. lemon extract
1 tbsp. vanilla extract
6-8 eggs (6 large or 8 small)
3 cups all-purpose flour, sifted

Preheat oven to 350°F.

Cream together softened butter, cream cheese and sugar until fluffy. Add extracts and blend well. Mix on low speed the eggs, one at a time. When all of the eggs are mixed into the batter slowly mix in flour on medium speed. After all flour is mixed in, beat on high speed for 4 minutes or until fluffy and all the sugar is completely dissolved.

Pour batter into a greased and lightly floured cake pan of your choice. I like the Bundt cake pan best.

Bake at 350°F for 45 minutes to an hour. Cake is done when a fork inserted in the center comes out clean. Be careful not to overbake to prevent cake from being dry.

Cool in the pan for about 10 minutes and turn out onto your favorite cake plate. Serve plain or be creative with your choice of topping or glaze.

Submitted by: David Hughes