Lemon Cream Cheese Pound Cake

INGREDIENTS:

CAKE
6 eggs
3 cups sugar
1½ cups (12-ounces) unsalted butter, softened
8 ounces cream cheese, softened
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon extract
1/8 teaspoon salt
3 cups cake flour

LEMON GLAZE
2 cup powdered sugar
1 tablespoon butter, softened
2 teaspoons grated lemon peel
2 -4 tablespoons fresh lemon juice

DIRECTIONS:

Preheat the oven to 325 degrees F. Grease and flour a 10-inch tube pan or 12-cup Bundt pan.

Combine the sugar, butter, and cream cheese in a mixing bowl. Beat on medium speed with an electric mixer until the mixture if fluffy.

Beat in the lemon juice, vanilla extract, lemon extract, and salt.

With the mixer running, add the eggs one at a time, beating well after each addition.

With the mixer running, slowly add the flour. Beat the cake batter until smooth. Mix until just well-combined but do not over mix.

Pour the pound cake batter into the prepared cake pan. Place the pan in the oven and bake at 325°F for about 1hour and 15–20 minutes or until a toothpick inserted in center comes out clean or until light golden brown …