Here’s the recipe for Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting it sounds so good.

For the Frosting:

1 package (8 oz) cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

2 tbsp freshly squeezed lemon juice

1 tsp lemon zest

1 tsp vanilla extract

For the Cake:

3 cups all-purpose flour

1 cup unsalted butter, softened

1 package (8 oz) cream cheese, softened

2 1/2 cups granulated sugar

6 large eggs

1 tsp vanilla extract

1/4 cup freshly squeezed lemon juice

2 tsp lemon zest

1/2 tsp baking powder

1/4 tsp salt

Preparation:

1. Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or line a 9×13 inch baking pan with parchment paper.

2. Cream butter and sugar: Beat butter and cream cheese until smooth. Gradually add sugar, beating until light and fluffy.

3. Add eggs and flavorings: Beat in eggs one at a time. Stir in vanilla extract, lemon juice, and lemon zest.

4. Combine dry ingredients: Whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, mixing until just combined.

5. Bake: Pour batter into prepared pan and smooth top. Bake for 1 hour 15 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes, then transfer to wire rack to cool completely.

6. Prepare frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Mix in lemon juice, lemon zest, and vanilla extract.

7. Frost the cake: Spread frosting over cooled cake, using a spatula to create a smooth finish or decorative swirls.

Enjoy your delicious Lemon Cream Cheese Pound Cake!