In a pan add water and cranberries, let simmer until cranberries are softened, let sit for a minute to cool

Strain the cranberries (water should have absorbed into them) into a bowl. Pressing down and getting as much puree as possible

In a heat proof bowl add egg yolks and sugar. Whisk together for about a minute. Add in the cranberry puree and give it another quick whisk

Use a double broiler or heat a pan of water, about 1 inch high, making sure the water does not touch the bottom of the bowl. Continue to whisk for about 3 minutes, add in softened butter

Whisk until all butter is melted, about 2 minutes

Switch to a silicon spatula and continue to scrap and stir the curd for another 5 minutes. The curd should thicken and be the consistency of a smooth pudding

Spoon the curd into a shallow bowl and place in the refrigerator to chill

Preheat oven to 300 degrees F

Beat sugar, butter, and cream cheese in a stand mixer at medium speed until light and fluffy, about 5 minutes

Add the eggs in one at a time, making sure to beat well and scrape down the bowl after each addition. Add in the vanilla and lemon extract. Make sure to only add 1/8 tsp of lemon extract, this gives it a subtle flavor. Lemon extract is potent and it can over power the cake. Turn down the mixer to low speed and slowly add the flour in 1/2 cup increments into the batter, blending until just incorporated

In a parchment lined and greased loaf pan, add 1/2 the cake batter, add the curd in spoonfuls (reserved 3 tbsp of the curd for the icing), use a knife and gently swirl the curd around. Top the remaining half of cake batter over the curd, completely covering it

Bake in the preheated over, on a lower middle rack, for about 1 hour and 10 mins or until a toothpick comes out clean

Mix everything together until smooth and drizzle over cooled pound cake