Lemon Cream Cheese Poundcake for Saints

Sometimes you just have to reward people. Like if you had a friend who was also a the President of your Condo Board who put in hours and hours of her own time for the good of the condo. And then let's say this person managed to get a new better management company for the condo after her many hours of work, and that this would make life better for everyone involved. Well, then you might decide like I did, that she should be named a Saint, and should have a Saint Cake. See above. Now the real gift here is for YOU, with whom I am sharing the following recipe for Lemon Creamcheese pouncake, which, basically, is the best cake in the whole world. I grew up eating this and that is why I am so tall. Of course I can't eat it now because it has sugar, but you can. And I can make it for local Saints.

Lemon Creamcheese Poundcake

2 sticks butter

1 8oz pkg cream cheese

1 lemon juice and zest

1 tsp vanilla

2 cups sugar

6 eggs

2 cups plus 6 Tbs flour- sift before measuring

2 tsp baking powder

Preheat oven 275*

Let the butter and cream cheese come to room temp. Mix together. Add sugar.

In another bowl, put the eggs, lemon juice, lemon zest, vanilla

in third bowl, put the flour and baking powder, sugar.

Mix bowls one and two. Add bowl three.

Grease and Flour Bundt pan.

Pour in batter.

Bake for at least 2 1/2 hours or until done. (test by toothpick inserted in center.)

Yes, that is a long time, but it is totally worth it.