Cream Cheese Pound Cake
2 cups flour
2 tsps. baking powder
1/4 tsp. salt
1 (8 oz.) pkg. cream cheese, softened
1 cup butter
1 1/2 cups sugar
1 1/2 tsps. grated lemon rind
2 tsps. lemon juice
1 tsp. vanilla
Combine dry ingredients and set aside.
Cream together cream cheese and butter.
Beat in sugar until smooth.
Add eggs and beat until light and fluffy.
Add lemon juice, rind and vanilla; mix.
Slowly sift in flour mixture until blended.
Beat until flour is completely mixed into batter (batter will be heavy).
Turn into a greased and floured Bundt pan.
Bake at 325 degrees for 1 hour.
Cool on wire rack for 15 minutes.
When cool, dust with powdered sugar.