extreme flavors

3 cups granulated sugar

1 1/4 cups butter or margarine, softened

1 (8 ounce) package reduced-calorie cream cheese, softened

1 tablespoon lemon juice

1 tablespoon Watkins Vanilla Extract

1 teaspoon Watkins Lemon Extract

1/2 teaspoon Watkins Orange Extract

1/4 teaspoon Watkins Nutmeg

1/8 teaspoon salt

6 eggs

3 cups cake flour

Lemon Glaze

1 cup powdered sugar

1 to 2 tablespoons granulated sugar

1/4 teaspoon Watkins Lemon Extract

Yellow food coloring, if desired

In a large bowl beat white sugar, butter, and cream cheese until light and fluffy. Beat in lemon juice, vanilla extract, lemon extract, orange extract, nutmeg, and salt. Add eggs, one at a time, beating well after each addition. Add flour and beat until smooth. Pour batter into a greased and floured 12-cup tube pan. Bake at 325 degrees F for about 1 1/4 to 1 1/2 hours or until golden
brown and wooden pick inserted in center comes out clean. Cool in pan on rack for 10 minutes.

With a metal spatula, loosen cake from pan and invert onto wire rack to cool completely. Prepare glaze by combining the sugars and enough water to make a smooth glaze. Add lemon extract and the food coloring. Spread glaze over cake, allowing some to drizzle down the sides.

Makes 12 servings.