Preheat your oven to 325°F (163°C).
Grease and flour your pound cake pan.
In a large mixing bowl, beat the unsalted butter and cream cheese together until smooth and creamy.
Gradually add the sugar and lemon zest to the mixture, beating until light and fluffy.
Add the eggs, one at a time, fully incorporating each before adding the next.
In a separate bowl, whisk together the flour. Gradually add to the creamy mixture, mixing until just combined.
Stir in the vanilla extract, lemon juice, and optional lemon extract.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, whisk together the sugar, water, and lemon juice in a saucepan over medium heat until the sugar dissolves.
Once done, cool the cake in the pan for about 10 minutes before inverting onto a wire rack. Brush with the lemon glaze.
