Lemon Cream Cheese Pound Cake

Ingredients:
For the Cake:
1 ½ cups (3 sticks) unsalted butter, softened
1 (8 oz) block cream cheese, softened
2 ¾ cups granulated sugar
6 large eggs, room temperature
1 tablespoon fresh lemon zest (about 2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
Optional Lemon Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
Instructions:
Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
Cream the butter and cream cheese in a large mixing bowl until smooth and fluffy—about 2–3 minutes.
Gradually add sugar and beat well for another 3–4 minutes, until light and airy.
Add eggs, one at a time, beating well after each addition.
Mix in lemon zest, lemon juice, and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, mixing just until combined. Do not overmix.
Pour the batter evenly into the prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean. (Check after 60 minutes and tent with foil if the top is browning too quickly.)
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
To Make the Glaze (Optional):
Whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over cooled cake for an extra citrus punch and a beautiful finish.
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