2Cream the butter, sugar and cheese together until the mixture is light and fluffy.
3Add salt, vanilla and lemon juice.
5Add flour & baking powder to this mixture. Yes, I know it's "backwards". TRUST ME!
6Add eggs, one at a time, blending well after each.
7Don't be vigorous; mix it just enough to blend in the egg yolks.
8Spoon into a greased tube pan.
9Bake in preheated oven for 1 1/2 hours.
10Cool for 15-20 minutes, then invert the cake onto a serving dish and remove the tube pan.
11If you wait too long, it will stick.
About Cream Cheese Pound Cake