Wednesday, May 21, 2014

Cream Cheese Pound Cake with Citrus Glaze

It's been a while (OK, 2 months) since we made this cake. More precisely, it was March 23 when I declared that we had to make a spring-like dessert because I was so tired and bored with winter weather & foods and I needed desperately to feel like warmer weather and lighter foods were coming. Plus, I had been sick for 2 weeks and I was sick of being sick and eating sick foods!
This dessert came to mind: Cream Cheese Pound Cake with Citrus Glaze. It has lots of citrus - orange, lemon, and lime juices and zests. It is a loaf cake, so not too big, which is good for us. And it was pretty simple, just a little time consuming.
There was lots of juicing and zesting of lemons, limes, and oranges. Making the cake. Making the simple syrup to brush all over the cooled cake. Making the glaze to drizzle on top the cooled and syrup-ed cake. But it was worth it - this is a moist & super citrus-y cake.
We didn't have any problems with our cake sinking in the middle like some of the reviewers for this recipe. We happened to have the exact size loaf pan as suggested plus we took the time to coat the pan with non-stick spray, line with parchment, and coat the parchment with non-stick spray. In the past, I would have ignored those steps because it's a non-stick pan, but after some 'incidents' over the years with my lazy approach, we now take the time to grease and flour and sometimes line with parchment whenever we bake, even if it's a non-stick pan.

Our glaze seemed off - it wasn't white and it was much thinner than the photo. It ran all over the cake platter. Despite being runny, it was delicious, and we simply scooped some of it up off the platter and onto each piece of cake as we cut and ate it.
Next time, we would go ahead and poke almost all the way to the bottom oft he cake to really get the simple syrup into it and maybe use a bit less juice in the glaze to make it a thicker glaze.

Recipe here.

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