Meyer Lemon Cheesecake Pound Cake

Step 1

Preheat oven to 350°F and line a 9x5-inch loaf pan with parchment paper, leaving enough overhang on the sides to help remove the loaf after baking. Spray with cooking spray.

Step 2

Beat cream cheese on medium speed with an electric mixer until smooth. Add powdered sugar, egg, and lemon extract. Mix until well blended, set aside.

Step 3

In a large bowl, beat butter and sugar until light and fluffy. Add eggs and yogurt. Mix on medium speed with an electric mixer until combined. Add lemon juice, zest, and extract. Mix well. Add flour, baking powder, salt; mix until incorporated.

Step 4

Pour half of cake batter into the prepared pan. Dollop cheesecake mixture over cake batter and smooth with a spoon. Top with remaining cake batter.

Step 5

Bake 55 5o 60 minutes, or until cake is golden brown and set in the center. Tent with foil after 20 to 30 minutes of baking to prevent excess browning. A toothpick inserted in the center of the cake should come out with only a few crumbs. Let loaf cool in pan 15-20 minutes. Lift loaf from pan by the parchment and transfer to a wire rack to cool completely.

Step 6

To make the glaze, whisk together powdered sugar and meyer lemon juice until smooth. Drizzle glaze over pound cake.