Directions:
1. Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, cream together the softened butter and cream cheese using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
3. Gradually add the granulated sugar to the butter and cream cheese mixture, continuing to beat until well combined and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon zest, and lemon juice until fully incorporated.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; the batter should be thick and smooth.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer the cake to a wire rack to cool completely.
8. While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
9. Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing.
10. Serve the Lemon Butter Cream Cheese Pound Cake on a simple white plate, garnished with additional lemon zest if desired. Enjoy with a cup of tea or coffee!
Cooking Time: 1 hour 15 minutes
Servings: 10-12 slices
Calories: Approximately 350 per slice
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