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.