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Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
In a large bowl, cream the butter and cream cheese together until smooth and fluffy.
Gradually add the sugar, beating well until light and creamy (about 3–5 minutes).
Add eggs, one at a time, beating well after each addition.
Mix in the lemon zest, lemon juice, and vanilla extract.
In a separate bowl, whisk together the flour and salt. Gradually add this to the wet ingredients, mixing until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
(Optional) Drizzle with lemon glaze once the cake is fully cooled.
Serving and Storage Tips:
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