Lemon Cream Cheese Pound Cake

Instructions:

Step 1: Preheat oven to 325°F (165°C). Grease and flour a bundt pan or loaf pans.

Step 2: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: In a large bowl, beat butter and cream cheese until smooth and creamy. Gradually add sugar and beat until light and fluffy.

Step 4: Add eggs one at a time, beating well after each addition.

Step 5: Mix in lemon zest, lemon juice, and vanilla extract.

Step 6: Gradually add dry ingredients to the wet mixture, mixing until just combined.

Step 7: Pour batter into prepared pan and smooth the top.

Step 8: Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 15 minutes before transferring to a wire rack.

Step 9: Whisk together powdered sugar and lemon juice to make glaze. Drizzle over cooled cake.

Storage Information:

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze tightly wrapped slices for up to 2 months. Thaw at room temperature before serving.