8 oz. cream cheese, softened night before
3 tbsp. powdered sugar
3 tbsp. lemon juice, fresh
2 tsp. grated lemon peel
2 c. flour, unsifted
1 tsp. baking powder
1 tsp. baking soda
Dash salt
1 c. sugar
1/2 c. butter, softened
3 eggs
2 tsp. vanilla
8 oz. sour cream

GLAZE:

Make just before taking cake out of oven. 2 tbsp. lemon juice 2 tsp. grated lemon peel Enough hot water add little at a time to glaze consistency

Beat cheese, sugar, juice, peel (first 4 ingredients) with a spoon until smooth. In mixer beat sugar and butter until light. Add eggs, vanilla; mixing. Add dry ingredients alternately with sour cream, 1/2 batter into parchment lined loaf pans (2). Spoon cheese mixture down center leaving 1/4 inch from sides. Spoon remaining batter on top. Bake 40-50 minutes or until tested clean. Cool 5-10 minutes. Spoon glaze on top. Wrap in foil or serve.