A classic southern lemon pound cake
Take the butter, cream cheese and eggs out of the refrigerator and set on the counter for approximately 2 hours, or until room temperature.
Bake the cake until a toothpick comes out clean, 55 minutes loaf pan or 1 hour and 20 minutes for a tube pan. Let cake cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
Decorate the cake with the glaze.
Shortcuts for room temperature eggs, butter and cream cheese: