Velvety Cream Cheese Pound Cake

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces cream cheese, softened
1/4 cup milk
1 teaspoon vanilla extract

For the lemon glaze:

1 cup powdered sugar
1 tablespoon lemon juice
1/4 teaspoon lemon zest

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, alternating with cream cheese, milk, and vanilla extract. Beat until just combined.

Pour batter into prepared pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean.

Let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely.
To make the lemon glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth.

Drizzle glaze over cooled cake.