Lemon Cream Cheese Pound Cake

3 cups granulated sugar
1 1/4 cups butter or margarine, softened
1 (8 ounce) package reduced-calorie cream cheese, softened
1 tablespoon lemon juice
1 tablespoon Watkins Vanilla Extract
1 teaspoon Watkins Lemon Extract
1/2 teaspoon Watkins Orange Extract
1/4 teaspoon Watkins Nutmeg
1/8 teaspoon salt
6 eggs
3 cups cake flour

Lemon Glaze
1 cup powdered sugar
1 to 2 tablespoons granulated sugar
1/4 teaspoon Watkins Lemon Extract
Yellow food coloring, if desired

In a large bowl beat white sugar, butter, and cream cheese until light and fluffy. Beat in lemon juice, vanilla extract, lemon extract, orange extract, nutmeg, and salt. Add eggs, one at a time, beating well after each addition. Add flour and beat until smooth. Pour batter into a greased and floured 12-cup tube pan. Bake at 325 degrees F for about 1 1/4 to 1 1/2 hours or until golden brown and wooden pick inserted in center comes out clean. Cool in pan on rack for 10 minutes.

With a metal spatula, loosen cake from pan and invert onto wire rack to cool completely. Prepare glaze by combining the sugars and enough water to make a smooth glaze. Add lemon extract and the food coloring. Spread glaze over cake, allowing some to drizzle down the sides.

Makes 12 servings.