Lemon Cream Cheese Pound Cake

3 Cups Cake Flour

1 Tsp. Kosher Salt

4 Large Eggs, room temperature

2 Egg Yolks

1/4 Cup Milk

1/3 Cup Fresh Lemon Juice

2 Tsp. Vanilla Extract

1 1/2 Cup Unsalted Butter, room temperature

6 Oz. Cream Cheese, softened

3 Cups Granulated Sugar

2 Tsp. Lemon Zest

Lemon Glaze

2 Cups Powdered Sugar

2-4 Tbsp. Lemon Juice

Pre-heat your oven to 300 degrees Fahrenheit, spray your bunt pan generously with oil or butter.

In a medium bowl, whisk together the cake flour and salt and set aside.

In a separate bowl, add in the eggs, egg yolks, milk, lemon juice, and vanilla extract and whisk until incorporated.

In a large bowl, add in the butter, cream cheese, sugar, and lemon zest, and beat until light and fluffy; about 2-3 minutes. Slowly add in the egg mixture and mix until fully incorporated. Add in the flour and mix until just incorporated

Transfer the patter to the prepared bunt pan and gently tap on the counter to release any air bubbles.

Bake for 80-95 minutes, making sure to rotate the pan halfway through baking.

Remove from the oven and let the cake cool for 20-25 minutes. then carefully invert onto a cooking rack and let the cake look completely.

To make the lemon glaze simply whisk together the powdered sugar and lemon juice and pour evenly over the pound cake.

Serve and enjoy.