Cream butter and cream cheese.
Add sugar and blend very well.
Add eggs, one at a time, mixing well after each addition.
Add flour, lemon juice and vanilla.
Beat all until smooth.
Bake in a greased and floured tube pan at 325 degrees for one hour and thirty minutes, or until cake tests done.
HINT: May be frosted or served plain. Pure almond extract substituted for vanilla is excellent for an almond pound cake. May, in the alternative, be baked in two greased and floured loaf pans; adjust baking time as necessary.
A toothpick inserted in the center of the cake(s) will come out clean, not gooey, when done.
Be careful not to over bake.
