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Cream Cheese Pound Cake III
March 17, 2007

Delicious! I made the recipe as directed the first time, and it was great. The second time, however, I decided to tweak it a little. I prepared the batter as directed, then I added 1/4 cup of buttermilk and 2 tsp of pure lemon extract, because I love lemon pound cake. I also made a yummy glaze out of 2/3 cup of melted margarine, 3 cups of confectioner's sugar, and 1.5tsp of lemon extract. This is a slightly crispy glaze when it sets, and the margarine has just the right amount of salt to offset the sweetness of the cake.

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