Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it lightly.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the cream cheese to the butter-sugar mixture, mixing until fully combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the lemon zest, lemon juice, and vanilla extract until evenly mixed.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the batter into the prepared cake pan, smoothing the top.
Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the frosting by beating together softened cream cheese, butter, powdered sugar, and vanilla.
Once the cake is cool, spread the frosting evenly on top and around the sides.
Slice and serve your Lemon Cream Cheese Cake, garnishing with lemon slices or zest if desired.
