Recipe(tried): Lemon Pound Cake with Lemon Buttermilk Glaze (Bundt or tube cake using cream cheese)

LEMON POUND CAKE

"Lemon Pound Cake makes a perfect dessert for entertaining, Sunday suppers, and special occasions."

3 sticks butter (1 1/2 cups), room temperature
1 (8 ounce) package cream cheese, room temperature
6 eggs, room temperature
2 tablespoons lemon juice
Zest of one lemon
3 cups sugar
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon salt
Lemon Buttermilk Glaze (recipe follows)

Preheat oven to 325 degrees. Prepare Bundt or tube pan by coating with shortening or butter and flouring light. Set aside.

Cream together butter, cream cheese and sugar until fluffy. Beat in eggs one at a time. Add lemon juice, zest and vanilla and combine well.

Add flour and salt; mix until just well-combined but do not over mix. Pour into prepared Bundt or tube pan.

Bake until golden brown and skewer inserted into middle of cake comes out clean, about 1 hour and 30 minutes. Set cake in pan on rack to cool.

As the cake is cooling, make the glaze. Allow to sit until cake has fully cooled. Invert cake onto a serving plate then drizzle the glaze over to.

LEMON BUTTERMILK GLAZE

1 1/2 cups confectioner's sugar
2 tablespoons lemon juice
Zest of 1 lemon
1 tablespoon buttermilk

Whisk together ingredients to make the glaze.

Makes 1 Bundt or tube cake, 12 servings
Adapted from source: Add A Pinch