Prep the ingredients

1. Take the butter, cream cheese and eggs out of the refrigerator and set on the counter for approximately 2 hours, or until room temperature.

Make the Lemon Cream Cheese  Pound Cake: 

1. Heat the oven to 300ºF

2. Spray two 9x5 inch loaf pans (or a 12-cup bundt pan) with cooking spray.  Set aside. 

3. In the bowl of a stand mixer on medium speed, beat the cream cheese and butter for about a minute or two until smooth.  Then stir in the sugar and increase the speed to medium-high (speed 6) for 3-5 minutes until  the butter and sugar is light and fluffy, scraping the sides and bottom of the bowl as necessary. 

4. Add in the eggs two at a time, letting the batter come together before repeating.  Then add in the lemon extract, lemon juice and lemon zest. 

5. Turn the mixer off.  Then add in the flour.  Turn the mixer on the lowest speed, and combine the flour until just mixed. Do not over mix.  Use a flexible spatula to scrape down the sides and bottom to make sure there are no pockets of flour. 

6. Fill the prepared pans with the cake batter.  

7. Bake until a toothpick comes out clean,  55 minutes loaf pan or 1 hour and 20 minutes for a bundt pan.  

8. Cool the cake in the pan for 15 minutes.  After the 15 minutes is up, turn the cake out onto a wire rack to finish cooling. 

Make The Glaze: 

In a medium bowl, whisk the powdered sugar and lemon juice together. Add the lemon juice 1 tablespoon at a time until the glaze reaches your desired consistency. 

Assemble the poundcake: 

Turn the pound cake out onto a platter and drizzle the glaze over the top of the cake. 

Storing the pound cake:
The poundcake should be kept in an airtight container [like a cake platter] or wrapped in aluminum foil for a few days at room temperature.