Ree’s Lemon/Orange Cream Cheese Pound Cake

Ingredients

Teresa Revels, Geneva County

1 8 oz. package cream cheese

3 sticks oleo

3 cups sugar

3 cups cake flour

¼ tsp. orange zest

6 eggs

1 tsp. lemon flavoring

1 tsp. orange flavoring

Dash of salt

¼ tsp. of lemon zest

Glaze:

¼ cup granulated sugar

2 tbsp. of lemon juice

2 tbsp. orange juice

Frosting:

1 cup powdered sugar

1 tbsp. orange juice

1 tsp. orange zest (optional)

1 tbsp. milk

1 tbsp. lemon juice

Preparation

Let oleo and cream cheese soften to room temperature.  Cream with sugar; add eggs, flour, orange & lemon flavoring, zest, & salt.  Put in a greased and floured tube pan.  Place in a cold oven 300 degrees for 2 hours or until done.

Glaze:

Brush on cool cake.

Frosting:

Mix and put in a storage bag, cut off one end and frost top and sides of cake.  Garnish with orange and lemon slices (optional).