True Lemon Cream Cheese Poundcake w/ Lemon Buttercream Frosting

Directions

1. Put cream cheese and butter in large mixing bowl and allow about 20 minutes to soften. Set eggs out to come to room temperature.
2. Grease and flour a 10 inch tube pan (I use a bundt as I like the shape)
3. Preheat oven to 325 degrees.
4. Mix butter and cream cheese until smooth.
5. Add sugar one cup at a time beating until mixture is fluffy.
6. Add eggs two at a time beating well each time added.
7. Add in 3 cups all purpose flour and 1/4 cup buttermilk and beat well.
8. Add one tsp of vanilla and 3 packets of True Lemon ( I use three you can adjust to your own taste preferences).
9. Beat one last time until blended.
10.  Pour into a 10 inch tube pan. Bake at 325 for about 1 hour and 20 minutes. (Check at one hour as ovens vary in temperature).
11. Stick in a toothpick ...if it comes out clean.. it's done.
12. Remove from oven and cool in pan 20 minutes.

Frosting:
1. In a mixing bowl beat butter until creamy. Add in 3 cups of sugar 1 cup at a time.
2. Add splashes of cream/half and half as needed to keep mixture moist at spreadable level.
3. Add in packets of True Lemon to taste. Use 3-4 packets for a very lemony taste or use about 2 packets for a lighter, lemon taste .
4. Add more sugar and cream/half and half to get to desired consistency and spreadability.
5. Spread over cooled cake and enjoy!

Tip: If you want to make a diabetic friendly version of this recipe, you may use Splenda as a sugar substitute. However, the cake will not rise as high. In this case, you should also substitute in 1/2 cup of self-rising flour for the 1/2 cup of the all purpose. If baked this way it will be a denser, heavier cake.