Whenever I bake with cream cheese I never get a dry cake. It moistens the cake like nothing else. I got this recipe out of Bon Appetit and it is nothing short of amazing. It is fairly simple , has a lot of citrus ingredients, lime, orange, and lemon but nothing exotic or difficult to obtain. You’ll need a standard size loaf pan, I like the glass ones, but any kind will do just fine and you will need a zester that zests finely. (not a grater, a zester which you can buy at any kitchen supply store) You can bake this cake a day ahead , and do the glaze before you’re about to serve. I cut the cake into 1/2 ” thick slices.
nonstick vegetable oil spray
1 1/2 cups cake flour
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. baking soda
1 1/2 cups sugar, divided
2 tsp. finely grated orange zest
1 tsp. finely grated lemon zest
1/2 tsp. finely grated lime zest
1 1/2 sticks unsalted butter, room temperature
3 large eggs , room temperature
5 oz. ( 2/3 cup cream cheese) , room temperature
1 tsp. vanilla extract
1/4 cup fresh lemon juice
1 1/4 cups powdered sugar ( confectioner’s sugar)
1/2 tsp. finely grated lemon zest
1/2 tsp. finely grated orange zest
1/4 tsp. finely grated lime zest
2 Tbsp. fresh orange juice
1 1/2 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
Preheat oven to 350 degrees. Coat loaf pan generously with nonstick spray. Line the bottom and long sides with parchment paper (see picture) you’ll want to leave about 1 1/2 ” overhang. Coat the paper with nonstick spray.
Sift flour, baking powder, salt, and baking soda into a medium size bowl, set aside. Combine 1 1/4 cups sugar and all the zest in another medium bowl, set aside.
Using an electric mixer, beat butter and cream cheese till blended and smooth, about 2 minutes. Gradually beat in sugar mixture, beat on high-speed until very light and fluffy , 3 -4 minutes. Reduce speed to low setting, add eggs one at a time, beating to blend between additions and scraping down sides of bowl as needed. Beat in vanilla. With mixer on low-speed, gradually add dry ingredients; mix just to blend ( do not overbeat or cake will become tough) Scrape batter into prepared loaf pan; smooth top.
Bake cake until golden brown color and it springs back when gently pressed with your fingertips and a tester inserted into the center comes out clean, 60 – 70 minutes. Transfer to a wire rack and let cake cool down in pan for 30 minutes at the least.
Meanwhile prepare glaze, stir lemon juice and 1/4 cup sugar in a small saucepan over medium heat until sugar is dissolved for lemon syrup. Using parchment paper overhang as an aid, remove cake from pan, peel off and discard any paper. Place cake top side up on a wire rack set inside a rimmed baking sheet. ( see picture) Using a skewer, pierce top of cake all over, inserting skewer about halfway through the cake.
Using a pastry brush , ( I love love the silicone ones) baste with lemon syrup. Use all of the syrup plus any that may have dripped onto baking sheet. Let cake cool completely.
Whisk all ingredients in a medium size bowl. Pour over cake. Scoop up any glaze that may have drpped into baking sheet and spread over top and sides of cake. Spread over top and sides of cake. Let cake stand at room temperature until icing is set, this should take about 30 minutes or so.