DI'S LEMON CREAM CHEESE POUND CAKE

2 sticks softened real butter, not margarine or spread

2 - 8 ounce packages softened cream cheese

1 cup sour cream

3 cups sugar

6 large eggs

2 tablespoons lemon extract or flavoring

3 1/2 cups self rising flour

grated lemon peel from one lemon, plus the juice

For the glaze: 

1 cup of sugar

1 1/2 cups water

grated peel from one lemon, plus the juice

1 tablespoon lemon flavoring or extract

 

Preheat oven to 300*.

Generously grease and flour a tube pan or 3 loaf pans and set aside.

In a large bowl with an electric mixer, beat the butter, cream cheese, sour cream and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Add lemon peel and juice of one lemon, then gradually add flour until all is well combined. Spoon batter into prepared tube pan or loaf pans. If using a tube pan, don't fill more than 2/3 full as this cake rises a lot during baking but subsides as it cools. It may be necessary to grease and flour a small cake pan or loaf pan for any excess batter. 

Bake in preheated 300* oven until no longer gummy in the center and golden brown, 55-80 minutes depending on pans used. A toothpick inserted near the center should come out almost clean, but not gummy. Don't over bake; better to remove it a little early than to over bake it. Place on wire rack to cool.

Prepare glaze:

In a medium sauce pan, combine water and sugar. Stir and bring to a medium boil for about 5 minutes. Remove from heat and let cool for 10 minutes. Add grated lemon peel, juice of 1 lemon and lemon flavoring. Stir well and pour hot glaze slowly and evenly over the still warm cake(s) and allow to cool on wire rack to room temperature.This will soak into the cake and make it moist and delectable. 

Wrap tightly in aluminum foil or place in an airtight container and store in the refrigerator.