Step 1: Preheat the Oven and Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.

Step 2: Prepare the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Make the Cream Cheese Swirl

• In a separate bowl, beat the softened cream cheese until smooth and creamy.
• Add in the sugar, egg, lemon juice, lemon zest, and flour, mixing until thoroughly combined and smooth. Set aside.

Step 4: Prepare the Pound Cake Batter

• In a large bowl, cream together the butter and sugar until light and fluffy (about 3-4 minutes).
• Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla extract, sour cream, and lemon zest.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

Step 5: Layer the Batter and Swirl

• Pour half of the pound cake batter into the prepared loaf pan, spreading it evenly.
• Spoon the cream cheese mixture on top of the batter, spreading it gently to cover the entire layer.
• Top with the remaining pound cake batter, spreading it evenly over the cream cheese layer.

Step 6: Swirl and Bake

• For a marbled effect, gently run a knife through the layers in a swirling motion.
• Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

Step 7: Prepare the Lemon Glaze

• In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
• Drizzle the lemon glaze over the cooled pound cake and let it set before slicing.