Lemon Cream Cheese Pound Cake

¾ cup cream cheese, softened
½ cup butter, softened
2½ t lemon extract
1 t yellow food coloring
3 eggs
3 pkgs 9 oz each single layer yellow cake mix without pudding in the mix
4 T all-purpose flour
1 t baking powder
½ cup cold water

Easy Glaze
1 cup powdered sugar
2 T apricot jam
1 t lemon juice

Preheat oven to 350°F. Grease and flour 10 inch tube pan or bundt pan. Cover bottom of pan with parchment or waxed paper trimmed to fit; grease paper. Set aside

Combine cream cheese, butter, lemon extract and food coloring in large bowl. Beat 2 minutes with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add cake mixes, flour, baking powder and water; beat just until blended. Pour batter into prepared pan.

Bake 1 to 1½ hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Combine Easy Glaze ingredients and whisk until slightly thickened. Drizzle cake with glaze before serving.

Makes 16 servings