5. Bake: Pour batter into prepared pan and smooth top. Bake for 1 hour 15 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes, then transfer to wire rack to cool completely.

6. Prepare frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Mix in lemon juice, lemon zest, and vanilla extract.

7. Frost the cake: Spread frosting over cooled cake, using a spatula to create a smooth finish or decorative swirls.

Enjoy your delicious Lemon Cream Cheese Pound Cake!