Lemon Pound Cake

I love pound cake in a Bundt pan, especially lemon ones!  

Cake:

3 sticks butter (1 1/2 cups), room temperature
1 (8 ounce) package cream cheese, room temperature
6 eggs, room temperature
2 tablespoons fresh lemon juice
Zest of one lemon
3 cups granulated sugar
3 cups flour
1 teaspoon salt
1 tablespoon pure vanilla

Glaze:

1 1/2 cups powdered sugar
2 tablespoons fresh lemon juice
zest of 1 lemon
1 tablespoon buttermilk

Instructions:

Preheat oven to 325.  Prepare bundt or tube pan by spraying with PAM baking spray with flour.  Set aside.  

Cream together butter, cream cheese and sugar until fluffy.  Add eggs one at a time.  Add lemon juice and zest and combine well.  Add flour, salt and vanilla.

Mix until just well combined but do not over mix.

Pour into the prepared bundt or tube pan.  

Bake for about 1 hour and 15 minutes or until golden brown and tester inserted into middle of cake comes out clean.

As the cake is cooling, whisk together powdered sugar, lemon juice, lemon zest and buttermilk to make the glaze.  Allow to sit until cake has fully cooled then drizzle over top of cake.



*adapted from addapinch.com