Recipe Review: Cream Cheese Pound Cake with Citrus Glaze

The Old-Fashioned Blueberry Coffee Cake recipe I made from the Cakes & Ale Bakery (Decatur, GA) feature in Bon Appetit September 2012 was really successful, so I tried another recipe from the feature, Cream Cheese Pound Cake with Citrus Glaze. Chef Wolitzky replaces some of the butter in a typical pound cake with cream cheese, which is supposed to make the cake moist and rich.

The recipe gives volume-based quantities for citrus zest and juice.  In practical terms for the zest I used one navel orange, one lime, and two small lemons.  For the 1/4 cup + 1 Tbsp lemon juice I needed three small lemons.  The orange and lime used for zest have sufficient juice that one doesn’t need additional fruit for juicing.

The icing was quite thin initially.  I had to reapply it several times over before it started to solidify and stay on the cake.

The cake had a bright citrus flavor and was not overly sweet.  However, in my hands the cake came out slightly dry.  For a lemon cake I prefer Tartine Bakery‘s Almond-Lemon Tea Cake recipe.  It is much richer, with a batter made with butter and almond paste and a crunchy crystallized citrus glaze.

Time: about 4.5 hours total time, including one hour baking and one hour cooling

Difficulty: not very difficult. A stand mixer is helpful.

Cost: about $8

Deliciousness: good, 3 out of 5 stars

Nutrition: well, aside from the cake flour, sugar, cream cheese, butter, and powdered sugar, there is some healthy citrus.  Good for scurvy.

Worth making once: yes, but I would rather choose Tartine version

Would I make again: no

Link to Cream Cheese Pound Cake with Citrus Glaze recipe here.

Link to Tartine Almond-Lemon Tea Cake recipe here.

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