This melt-in-your-mouth Small Lemon Cream Cheese Pound Cake is half the size of my original lemon pound cake recipe, but equally as delicious! Baked in a 6-cup bundt cake pan, this tart and tangy ultra-moist tender cake is buttery soft and made with cream cheese, lemon juice, and lemon zest. Top it with a dusting of powdered sugar or a simple lemon glaze for a fun treat any time of the year!
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