Ingredients:

  • 1.5 cups (339g) Unsalted European-style butter, softened to 68°F
  • 8 oz (226g) Full-fat brick cream cheese, room temperature
  • 2.5 cups (500g) Superfine granulated sugar
  • 6 Large eggs, room temperature
  • 3 cups (360g) Cake flour, sifted twice
  • 1 tbsp Pure Madagascar Bourbon Vanilla Extract
  • 0.5 tsp Fine sea salt
  • 1 cup Powdered sugar, sifted
  • 2 tbsp Freshly squeezed lemon juice
  • 1 tsp Heavy cream

Instructions:

  1. Generously grease your loaf pan with softened butter, ensuring you hit every corner. Dust with a light coating of cake flour, tapping out the excess.
  2. Using a stand mixer with a paddle attachment, cream the butter and cream cheese together on medium speed until smooth. Gradually add the superfine sugar and beat for 5-7 minutes until the mixture is pale and aerated.
  3. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl frequently to maintain a uniform emulsion.
  4. Stir in the vanilla extract. With the mixer on low speed, gradually add the twice-sifted cake flour and salt. Mix only until just combined; do not overmix.
  5. Pour the batter into the prepared pan. Bake in a preheated oven at 325°F (163°C) for 1 hour and 15 minutes, or until a long skewer inserted into the center comes out clean.
  6. Cool the cake in the pan for 10 minutes before inverting onto a wire rack. Whisk together powdered sugar, lemon juice, and heavy cream to create a glaze; drizzle over the cake once cooled.