Lemon Pound Cake with Cream Cheese

Instructions:

1. Preheat oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan or 9x5 inch loaf pan thoroughly.
2. In a large bowl, combine the granulated sugar and lemon zest; use fingertips to rub the zest into the sugar until fragrant and slightly damp.
3. Cream in the softened butter and cream cheese until the mixture is pale and fluffy.
4. Add eggs one at a time, beating well after each addition to ensure a stable emulsion.
5. Stir in the sour cream, vanilla extract, and lemon juice.
6. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the streaks of flour disappear. Do not overmix.
8. Pour the batter into the prepared pan and smooth the top. Bake for 65–75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Cool the cake in the pan for 10 minutes, then invert onto a wire cooling rack.
10. While the cake is slightly warm, whisk together powdered sugar, lemon juice, and lemon zest; drizzle the glaze evenly over the top.