This looks so moist & good! 

This looks so moist & good! 

Lemon Cream Cheese Pound Cake – Beyond the Butter
Ingredients:
For the Cake:
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 1/2 cups granulated sugar
6 large eggs, room temperature
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
For the Glaze:
1 cup powdered sugar
2-3 tbsp lemon juice
1 tsp lemon zest
Directions:
Prepare the Oven and Pan: Preheat your oven to 325°F (160°C). Grease and flour a bundt or tube pan thoroughly to ensure easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat the butter, cream cheese, and sugar on medium speed until light and fluffy, about 3-4 minutes.
Add Eggs and Flavoring: Beat in the eggs one at a time, followed by the lemon juice, lemon zest, and vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Prepare the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.
Prep Time: 20 minutes
Cook Time: 75-85 minutes
Total Time: 1 hour 45 minutes
Servings: 12