Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting

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.