Almond Cream Cheese Poundcake

preheat oven to 350 degrees and prepare tube pan or 2 loaf pans. cream butter and cream cheese until smooth. add salt and sugar; beat until light and fluffy. scrape down bowl. add eggs, one at a time, beating well after each. mix in vanilla, lemon juice and zest. scrape down bowl. on low speed, add flour in two parts, beating until just combined. scrape down bowl. beat on medium speed for 2 minutes. bake til a toothpick comes out almost clean, 55-70 minutes. while cake is baking, mix water and sugar in a small saucepan and bring to a boil. remove from heat and add amaretto. cool. remove cake from pan while still warm and brush generously with syrup.