Lemon Cream Cheese Poundcake

this is so good
i don't remember where i found the recipe
i don't have a mixer, just mixed by hand...      it still turned out great

Lemon Cream Cheese Poundcake

2 sticks of butter, softened (1 cup)
1 8oz pkg cream cheese, softened
1 1/2 cups sugar
4 eggs
1 1/2 tsp vanilla
zest of 2 lemons
1/4 cup lemon juice
1 1/2 tsp baking powder
1 1/2 tsp salt
2 1/4 cups flour

with your mixer, combine butter, cream cheese, and sugar until nicely whipped. Add in eggs one at a time, mixing to incorporate. Continue mixing while adding the zest, lemon juice, vanilla, baking powder, and salt. Slowly add in your flour until everything is mixed.

In 2 greased bread pans (or 4 small bread pans) divide your batter evenly. Bake at 325 for about 45 minutes to an hour, depending on the size on the size of your loaves. When a toothpick inserted comes out clean your bread is done.

Immediately brush tops of bread with extra lemon juice. Then make a glaze.

Lemon Glaze
3/4 cup powdered sugar
3 Tbsp lemon juice
1 tsp vanilla

Once mixed together pour over your bread loaves. It will absorb quickly.

 When cool, slice and serve.