Lemon Cream Cheese Pound Cake (Vee's version)

Lemon Cream Cheese Pound Cake                                                                                                               This light weight lemon cream cheese pound cake melts in your mouth. This cake baked at 325 oven degrees for an hour and 20 min in a deep set 9 inch circumference bundt pan. It does not have to be a special made bundt pan, just as long as you have enough room in the pan for the cake batter. Ovens vary accordingly, so anywhere between 325 to 350 degrees would be fine. If you have a thin bundt pan try setting your oven on 325 degrees, minutes may take lesser cooking time so check the cake often.

Recipe:  Cake Batter

3 stick unsalted butter
3 c sugar
1 pkg 8 oz cream cheese
6 eggs
3 c all purpose flour
1/4 salt
1 tea baking soda
1 tea baking powder
1/4 c oil
3/4 c lemon juice
1/2 Heavy whipping cream
1 tea lemon extract
2 tea vanilla extract
1 tbsp lemon zest

Icing:
1/3 c heavy whipping cream
1/4 c lemon juice ( use less lemon juice for less sourness)
1/4 tea lemon zest