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.

Recipe Review: Old-Fashioned Blueberry Coffee Cake

Blueberries are almost out of season now, and this blueberry coffee cake is a great way to use the last bounty of the summer.  It has a moist crumb, ribbon of cinnamon sugar, luscious blueberries, and a golden pecan crumble topping.  The recipe comes from pastry chef Eric Wolitzky at The Bakery at Cakes & Ale in Decatur, GA, which was chosen as one of the ten best new restaurants of 2012 by Bon Appetit magazine in the September issue.  Also included in the issue are chef Wolitzky’s take on American classics such as Pineapple Upside-Down Cake, Cream Cheese Pound Cake with Citrus Glaze.

I also like another blueberry cake published in Bon Appetit in May 2010, from Huckleberry Bakery and Cafe in Santa Monica, CA.  Their Blueberry Cornmeal Cake has a cornmeal crumb and is incredibly moist due to ricotta cheese and yogurt in the batter.  Try both and compare for yourself!

Link to Old-Fashioned Blueberry Coffee Cake recipe here.

Link to Blueberry Cornmeal Cake recipe here.

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