Dense, flavorful, and moist, this classic Lemon Pound Cake recipe is one you'll turn to again and again. Drizzled with a tangy lemon glaze, it can be served for breakfast, an after-dinner dessert, or anything in between.
Prepare your baking pan by spraying it with baking spray. Then, use a pastry brush to make sure all the nooks and crannies of the pan are coated with the spray. Set aside.
With an electric mixer, cream together the cream cheese, butter, and sugar. Mix until light and fluffy. Add the eggs one at a time and beat to combine.
Next, add the zest and juice from one lemon along with the vanilla extract. Mix well. Add in the flour and salt and mix until just combined.
Add this mixture to your prepared baking pan and bake for 55-60 minutes or until a toothpick inserted near the center comes out clean.
Allow the loaf to cool in the pan for about 15 minutes. Then invert onto a cooling rack and remove from the pan. Allow the cake to completely cool before topping it with a confectioners' sugar glaze.
In a medium-sized bowl, start with the confectioners' sugar. Then, add the lemon juice along with the vanilla extract one tablespoon at a time to reach the desired consistency. Whisk to combine.
Whisk well until the glaze is smooth and no sugar clumps are visible. Drizzle onto your cake with the whisk or a spoon.