Lemon Cream Cheese Pound Cake

1.Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

2.In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

3.Add the granulated sugar to the cream cheese mixture and continue to beat until light and fluffy, about 3-4 minutes.

4.Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract until fully combined.

5.In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

6.Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.

7.Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

8.Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

9.Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.