Otis Lee's Detroit Famous Poundcake

cooking.nytimes.com

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subheading: FOR THE CAKE:

1 ½ cups/340 grams unsalted butter (3 sticks), softened at room temperature, plus more for greasing the pan

3 cups/385 grams cake flour, plus more for the pan

8 ounces/225 grams cream cheese, softened

3 ⅓ cups plus 1 tablespoon/680 grams granulated sugar

6 eggs, at room temperature

1 teaspoon vanilla extract

1 teaspoon lemon extract

1 tablespoon cornstarch

2 teaspoons baking powder

½ teaspoon fine salt

subheading: FOR THE GLAZE:

2 tablespoons cream cheese, softened

1 tablespoon unsalted butter, softened

1 tablespoon confectioners’ sugar

Lemon juice, to taste

Directions at cooking.nytimes.com

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