Lemon Pound Cake
16 ounces cream cheese (not low fat or fat free), softened
2 sticks unsalted butter, softened
1 teaspoon vanilla
1/4 teaspoon baking soda
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)
Beat in the sugar.
Beat in the eggs.
Spoon into your choice of: Greased & floured mini loaf pans, and bake at 325 degrees for 40 minutes, Large bundt pan, and bake at 325 degrees for approximately 90 minutes (but start checking every 5 minutes after 75), OR Large bundt pan AND 1 mini loaf pan (if your bundt pan gets really full like mine did!), bake at 325 for 75-90 minutes but take out mini loaf pan around 40 minutes
Cake(s) will rise and become golden brown on the edges/top. Check with toothpick and be sure the middle is done before removing from oven.
Let cakes cool a bit before removing from pans.
Add 2 tsp. lemon zest