1 package (8 ounces) cream cheese, softened
1/2 teaspoon baking powder
1-1/2 cups butter, softened
1 teaspoon lemon extract
3 cups all-purpose flour
2 teaspoons vanilla
1/4 teaspoon salt
3 cups sugar
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.