Make your tender lemon and cream cheese pound cake outstanding by using real butter, pasture raised eggs, and real vanilla.
Whip butter, sugar, and zest until smooth and fluffy.
Mix in the cream cheese until smooth and well-combined.
Stir sour cream and vanilla into your tender lemon and cream cheese pound cake batter, until well combined and creamy.
Add the eggs to the pound cake batter one at a time, making sure each is fully incorporated before adding the next.
Add flour, baking powder, and salt, mixing until just combined.
Give the cream cheese pound cake batter a few final stirs, making sure to reach the bottom of the bowl.
Scrape the lemon and cream cheese pound cake batter into your prepared pan and smooth out the top.
Bake your cream cheese pound cake until a skewer comes out clean. Let it cool in the pan.
Sprinkle your perfectly tender lemon and cream cheese pound cake with powdered sugar and enjoy!