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!
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